✕

Chicken Katsu · Pan-Fried

Pan-Fried Chicken Katsu

4

Hands-free cooking

With your OK, your browser's microphone listens for short commands like “next” while this page is open, and steps are read aloud.

Simmerbee never records, keeps or sends your audio, and listening stops when you hide or leave this page. Privacy

What you can say
  • “Next”, “back”, “repeat”, “step 3”, “start over”
  • “Start timer”, “set a timer for 10 minutes”, “pause timer”, “resume timer”, “time left”, “stop the alarm”
  • “How much butter?” (answers for the servings and units you picked)
  • “What can I use instead of buttermilk?”, “Can I use oil instead of butter?”, “I'm out of eggs”
  • “How do I fold?”, “What does temper mean?”, “What are soft peaks?”
  • “How many grams is a cup of flour?”, “How many tablespoons in a stick of butter?”, “What is 350 in Celsius?”
  • “Ingredients”, “close ingredients”, “quiet” (stop reading), “stop listening”
Reading aloud

Before you start

Gather your ingredients

  • Swaps for worcestershire sauce

    Instead of Worcestershire sauce

    • Soy sauce + vinegar: 1 tbsp soy sauce + ¼ tsp vinegar + a pinch of sugar for each 1 tbsp. Savory and tangy, less complex.
    • Vegan Worcestershire: The same amount. Very close, with no anchovies.

    More for Worcestershire sauce

  • Swaps for soy sauce

    Instead of soy sauce

    • Tamari: The same amount. Richer and a little less salty.
    • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.

    More for soy sauce

    Cooking for an allergy? Check every label.

  • Swaps for sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for boneless skinless chicken breasts

    Instead of chicken breasts or thighs

    • Chicken thighs: The same weight. Juicier and richer; cook a few minutes longer.
    • Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.

    More for chicken breasts or thighs

    Cook all chicken to 165°F (74°C) in the thickest part, checked with a thermometer.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for all-purpose flour

    Instead of all-purpose flour

    • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
    • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
    • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

    All 4 swaps for all-purpose flour

    Cooking for an allergy? Check every label.

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for panko

    Instead of breadcrumbs

    • Panko and dry breadcrumbs: The same amount, either way. Panko is lighter and crunchier; fine crumbs make a denser, more even coating and a firmer binder.
    • Crushed crackers or cornflakes: The same amount. Crackers are saltier (cut other salt); cornflakes are extra crunchy and slightly sweet.
    • Rolled or quick oats: The same amount. A moist, tender binder; they don't crisp like crumbs.

    All 4 swaps for breadcrumbs

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

Step 1 of 11

Stir the ketchup, worcestershire, soy sauce and sugar together in a small bowl until the sugar dissolves. Set aside.

Step 2 of 11

Lay a chicken breast flat on a cutting board. Holding your knife parallel to the board,
slice (how to slice) Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid
it in half through the thickness to make two thin cutlets. Repeat with the other breast.

Step 3 of 11

Put the cutlets between sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness.
Season (how to season to taste) Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid
both sides with the salt and pepper.

Step 4 of 11

Set up three shallow bowls: flour in the first, eggs beaten with 1 tablespoon water in the second, panko in the third.

Step 5 of 11

Coat a cutlet in flour and shake off the extra, dip it in egg and let it drip, then press it firmly into the panko on both sides. Set it on a plate and repeat. Wash your hands.

Step 6 of 11

Pour the oil into a 12-inch skillet (about 1/3 inch deep) and heat over medium to 350°F (175°C). Never leave hot oil unattended.

350°F

Step 7 of 11

Lay two cutlets in the oil, away from you, and
fry (how to pan-fry) Pan-fry Cook food in a layer of hot oil that comes partway up its sides, turning it once, for a crisp crust. 1. Pour about ¼ inch of oil into a heavy skillet and heat it over medium to medium-high heat.2. Test it with a corner of the food: it should sizzle right away.3. Lay the pieces in, away from you, leaving space between them.4. Fry until the bottom is golden, then turn once with tongs or a spatula.5. Drain on a rack or paper towels. Done when: Both sides are evenly golden and crisp and the inside reaches its safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Keep pot handles turned in and children away from the stove.How to pan-fry (shallow-fry): mistakes to avoid
until the bottom is deep golden.

350°F

Step 8 of 11

Flip with tongs and
fry (how to pan-fry) Pan-fry Cook food in a layer of hot oil that comes partway up its sides, turning it once, for a crisp crust. 1. Pour about ¼ inch of oil into a heavy skillet and heat it over medium to medium-high heat.2. Test it with a corner of the food: it should sizzle right away.3. Lay the pieces in, away from you, leaving space between them.4. Fry until the bottom is golden, then turn once with tongs or a spatula.5. Drain on a rack or paper towels. Done when: Both sides are evenly golden and crisp and the inside reaches its safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Keep pot handles turned in and children away from the stove.How to pan-fry (shallow-fry): mistakes to avoid
until the second side is golden and the thickest part reads 165°F (74°C).

350°F

Step 9 of 11

Move the cutlets to a wire rack over a sheet pan.
Fry (how to pan-fry) Pan-fry Cook food in a layer of hot oil that comes partway up its sides, turning it once, for a crisp crust. 1. Pour about ¼ inch of oil into a heavy skillet and heat it over medium to medium-high heat.2. Test it with a corner of the food: it should sizzle right away.3. Lay the pieces in, away from you, leaving space between them.4. Fry until the bottom is golden, then turn once with tongs or a spatula.5. Drain on a rack or paper towels. Done when: Both sides are evenly golden and crisp and the inside reaches its safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Keep pot handles turned in and children away from the stove.How to pan-fry (shallow-fry): mistakes to avoid
the remaining cutlets the same way.

Step 10 of 11

Let the cutlets rest on the rack so the crust sets.

Step 11 of 11

Slice (how to slice) Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid
each cutlet crosswise into 1-inch strips and serve with rice, cabbage, lemon wedges and the sauce for drizzling.

All done

Enjoy!

Made it? Sign in to rate it and leave a review.

Ingredients

  • Swaps for worcestershire sauce

    Instead of Worcestershire sauce

    • Soy sauce + vinegar: 1 tbsp soy sauce + ¼ tsp vinegar + a pinch of sugar for each 1 tbsp. Savory and tangy, less complex.
    • Vegan Worcestershire: The same amount. Very close, with no anchovies.

    More for Worcestershire sauce

  • Swaps for soy sauce

    Instead of soy sauce

    • Tamari: The same amount. Richer and a little less salty.
    • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.

    More for soy sauce

    Cooking for an allergy? Check every label.

  • Swaps for sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for boneless skinless chicken breasts

    Instead of chicken breasts or thighs

    • Chicken thighs: The same weight. Juicier and richer; cook a few minutes longer.
    • Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.

    More for chicken breasts or thighs

    Cook all chicken to 165°F (74°C) in the thickest part, checked with a thermometer.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for all-purpose flour

    Instead of all-purpose flour

    • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
    • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
    • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

    All 4 swaps for all-purpose flour

    Cooking for an allergy? Check every label.

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for panko

    Instead of breadcrumbs

    • Panko and dry breadcrumbs: The same amount, either way. Panko is lighter and crunchier; fine crumbs make a denser, more even coating and a firmer binder.
    • Crushed crackers or cornflakes: The same amount. Crackers are saltier (cut other salt); cornflakes are extra crunchy and slightly sweet.
    • Rolled or quick oats: The same amount. A moist, tender binder; they don't crisp like crumbs.

    All 4 swaps for breadcrumbs

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil