Description
Crispy Chicken Katsu is the ultimate comfort food, featuring juicy chicken coated in golden, crunchy panko breadcrumbs. This Japanese-inspired dish is easy to make and incredibly satisfying, whether served with rice, cabbage, and tonkatsu sauce or customized with your favorite sides.
Ingredients
- 2 boneless, skinless chicken breasts (pounded to an even thickness)
- Salt and pepper to taste (for seasoning the chicken)
- ½ cup all-purpose flour (for the first breading layer)
- 2 large eggs, beaten (to help breadcrumbs adhere)
- 1 cup panko breadcrumbs (for the signature crunch)
- Vegetable oil (for frying, enough to fill the pan about ½ inch deep)
- 2 cups cooked white rice (as a base for serving)
- 1 cup shredded cabbage (for a fresh and crunchy side)
- Tonkatsu sauce (for drizzling)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness, about ½ inch thick. Season both sides of the chicken with salt and pepper. - Set Up a Breading Station
Prepare three shallow bowls:- Bowl 1: All-purpose flour
- Bowl 2: Beaten eggs
- Bowl 3: Panko breadcrumbs
- Bread the Chicken
Coat each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, ensuring it’s fully covered, and then press it into the panko breadcrumbs until both sides are evenly coated. - Heat the Oil
Heat vegetable oil in a large skillet over medium-high heat. To check if it’s ready, drop a small piece of breadcrumb into the oil—if it sizzles, the oil is hot enough for frying. - Fry the Chicken
Carefully place the breaded chicken into the hot oil. Fry each piece for 4–5 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F. Fry in batches if necessary to avoid overcrowding. - Drain and Rest
Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before slicing into strips. - Assemble the Dish
Serve each sliced chicken breast over a bed of white rice with shredded cabbage on the side. Drizzle with tonkatsu sauce and sprinkle sesame seeds for garnish.
Notes
- For baking instead of frying, place breaded chicken on a greased baking sheet and bake at 400°F for 20–25 minutes, flipping halfway.
- Chicken thighs can be used as a substitute for chicken breasts for a juicier option.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese