Chicken Katsu Recipe
This Chicken Katsu recipe is made of tender chicken breasts coated in a crispy Panko breadcrumb crust, resulting in an enjoyable crunch in every bite. The simplicity of the seasoning with salt and pepper gives way to a pan-fried dish, quickly served to golden perfection with a tangy tonkatsu sauce. It's a great meal to make when mixed with steamed rice and fresh salad. Enjoy a taste of Japan in the comfort of your home!
Equipment
- Wok, deep skillet, or large pot for deep frying
Ingredients
- 1.5 lbs thinly sliced chicken breast 3-4 filets
- 2 eggs
- 1/4 cup all purpose flour
- 1/4 tsp salt
- 1 1/2 cups panko
- oil for frying at least 3 cups
- salt and pepper to taste
- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
Instructions
- Heat your wok, deep frying pan, or pot to around 350°F for frying. Season your chicken lightly with some salt while waiting for the oil to heat up.
- Beat eggs and all-purpose flour in a shallow dish. Put Panko breadcrumbs into another dish.
- Once the oil is hot, coat each chicken breast with the egg and flour mixture followed by coating the Panko and press firmly to get a proper coverage on both sides.
- Dip carefully the breaded chicken into the hot oil to bloat. Fry for 3-4 minutes or until the chicken is fully cooked with golden brown coating.
- After cooking, remove the chicken from the heat and place it on a wire rack for a few minutes to cool. Slice the chicken into thin strips. Chicken Katsu is commonly served with steamed rice and shredded cabbage, with Japanese curry; or it's used in a sandwich. If you've stored leftovers in an airtight container in the refrigerator, simply reheat the food when you are ready.
Notes
Choosing the Chicken: For best texture, use skinless, boneless chicken breasts or thighs. Thighs produce a juicier result, whereas breasts are leaner.
Panko Breadcrumbs: Panko gives the characteristic crunch of Chicken Katsu. If you want an even crisper text, you may want to use fresh Panko or double-dip the chicken.
Oil Temperature: The oil must be heated up to 350°F for best frying. It might burn before it even has the opportunity to cook through the chicken if it is too hot. If it is too cool, it will absorb too much oil.
Serve Chicken Katsu with rice and shredded cabbage. It's delicious with tonkatsu sauce to dip in, or even in sandwiches and along with Japanese curry.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken katsu by baking it in the oven, or just toast the pieces in the air fryer until the breading remains crunchy.