Crispy Chicken Katsu
Crispy Chicken Katsu
Ingredients
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying, or as needed
For Serving (Optional)
- 1/2 cup tonkatsu sauce
- 1 lemon wedges
- 2 cups shredded cabbage
- 3 cups cooked white rice
Instructions
- 1
Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/2-inch thickness. This ensures even cooking and tenderness. Cut each pounded chicken breast in half crosswise to create 4 cutlets.
⏱️ 5 min
- 2
Season the chicken: Season both sides of the pounded chicken cutlets generously with salt and black pepper.
⏱️ 2 min
- 3
Set up the breading station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs. In the third dish, place the panko breadcrumbs.
⏱️ 3 min
- 4
Bread the chicken: Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, press the chicken firmly into the panko breadcrumbs, ensuring it's completely coated on all sides. Gently pat the breadcrumbs onto the chicken to help them adhere.
⏱️ 10 min
- 5
Heat the oil: In a large, heavy-bottomed skillet or Dutch oven, pour the vegetable oil to a depth of about 1 1/2 inches. Heat the oil over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of panko should sizzle immediately and turn golden brown within 30 seconds.
⏱️ 5 min•🌡️ 350
- 6
Fry the chicken: Carefully place 1-2 breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F.
⏱️ 8 min•🌡️ 350
- 7
Drain and rest: Using tongs, transfer the cooked chicken katsu to a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken cutlets. Allow the katsu to rest for a few minutes before slicing.
⏱️ 2 min
- 8
Serve: Slice the chicken katsu into strips and serve immediately with tonkatsu sauce, lemon wedges, shredded cabbage, and cooked white rice, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Katsu
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying, or as needed
For Serving (Optional)
- 1/2 cup tonkatsu sauce
- 1 lemon wedges
- 2 cups shredded cabbage
- 3 cups cooked white rice
Instructions
- 1
Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/2-inch thickness. This ensures even cooking and tenderness. Cut each pounded chicken breast in half crosswise to create 4 cutlets.
⏱️ 5 min - 2
Season the chicken: Season both sides of the pounded chicken cutlets generously with salt and black pepper.
⏱️ 2 min - 3
Set up the breading station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs. In the third dish, place the panko breadcrumbs.
⏱️ 3 min - 4
Bread the chicken: Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, press the chicken firmly into the panko breadcrumbs, ensuring it's completely coated on all sides. Gently pat the breadcrumbs onto the chicken to help them adhere.
⏱️ 10 min - 5
Heat the oil: In a large, heavy-bottomed skillet or Dutch oven, pour the vegetable oil to a depth of about 1 1/2 inches. Heat the oil over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of panko should sizzle immediately and turn golden brown within 30 seconds.
⏱️ 5 min•🌡️ 350 - 6
Fry the chicken: Carefully place 1-2 breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F.
⏱️ 8 min•🌡️ 350 - 7
Drain and rest: Using tongs, transfer the cooked chicken katsu to a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken cutlets. Allow the katsu to rest for a few minutes before slicing.
⏱️ 2 min - 8
Serve: Slice the chicken katsu into strips and serve immediately with tonkatsu sauce, lemon wedges, shredded cabbage, and cooked white rice, if desired.
⏱️ 5 min