Description
Crispy Chicken Katsu is a golden, crunchy Japanese classic with juicy chicken coated in light panko breadcrumbs and fried to perfection. Perfect for pairing with rice, shredded cabbage, and tonkatsu sauce, this comforting dish is a guaranteed crowd-pleaser.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
For the Breading:
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
For Frying:
- Vegetable oil (enough to fill the pan 1/2 inch deep)
For Serving:
- 2 cups cooked white rice
- 1 cup shredded cabbage
- Tonkatsu sauce, as needed
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Chicken
- Place each chicken breast between two sheets of plastic wrap.
- Use a meat mallet or rolling pin to pound the chicken to about 1/2 inch thickness for even cooking.
- Season both sides with salt and pepper.
- Set Up the Breading Station
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Bread the Chicken
- Coat each chicken breast in flour, shaking off excess.
- Dip the floured chicken into the beaten eggs, ensuring full coverage.
- Press the chicken into the panko breadcrumbs, ensuring a thick, even coating.
- Heat the Oil
- Pour vegetable oil into a large skillet or frying pan to about 1/2 inch depth.
- Heat the oil over medium-high heat until it reaches 350°F (175°C). Test by dropping a small piece of panko into the oil—it should sizzle immediately.
- Fry the Chicken
- Carefully place the breaded chicken into the hot oil.
- Fry for 4–5 minutes on each side, or until golden brown and fully cooked. The internal temperature should reach 165°F (74°C).
- Remove the chicken and place it on a plate lined with paper towels to drain excess oil.
- Serve the Chicken Katsu
- Slice the fried chicken into strips for easy serving.
- Serve with white rice, shredded cabbage, and tonkatsu sauce.
- Garnish with sesame seeds, if desired.
Notes
- Use panko breadcrumbs for the crispiest coating.
- Maintain the oil temperature during frying to ensure even cooking and crispiness.
- For a healthier option, bake the breaded chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese