Serve Hot: Chicken Katsu is best enjoyed fresh and crispy right after frying.
Storage: Store leftovers in an airtight container for up to 2 days. Reheat in an air fryer or oven to maintain crispiness.
Variations
Spicy Katsu: Add chili flakes or sriracha to the egg mixture.
Pork Katsu (Tonkatsu): Use pork loin instead of chicken for a traditional variation.
Air Fryer Version: Lightly spray breaded chicken with oil and cook at 375°F (190°C) for 10–12 minutes, flipping halfway through.
