Description
Chicken Katsu is a classic Japanese dish featuring tender, breaded chicken cutlets fried to golden perfection. This recipe combines crispy panko breadcrumbs with juicy chicken breasts, served traditionally with steamed rice, shredded cabbage, and savory tonkatsu sauce for dipping. It’s a flavorful and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Breading
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
Frying
- Vegetable oil, about 1/2 inch for frying
Serving
- Cooked white rice (optional)
- Shredded cabbage (optional)
- Tonkatsu sauce for dipping
Instructions
- Prepare the Chicken: Pound the chicken breasts to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides generously with salt and black pepper for balanced flavor.
- Set Up Breading Station: Arrange three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. This will make the breading process smooth and efficient.
- Bread the Chicken: Dredge each chicken breast first in the flour, ensuring full coverage. Next, dip it into the beaten eggs, followed by a thorough coating in panko breadcrumbs, pressing gently so the crumbs adhere well.
- Heat the Oil: In a large skillet, pour vegetable oil to about 1/2 inch depth. Heat over medium until shimmering and reaching approximately 350°F, ideal for frying without greasiness.
- Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil in batches to avoid overcrowding. Fry for 3–4 minutes on each side or until the exterior is golden brown and the internal temperature reaches 165°F, indicating fully cooked meat.
- Drain Excess Oil: Transfer the fried chicken to a paper towel-lined plate to absorb any extra oil, keeping the cutlets crisp and light.
- Slice and Serve: Cut the chicken katsu into strips and serve over cooked white rice, accompanied by shredded cabbage and a generous drizzle or side of tonkatsu sauce for dipping.
Notes
- For extra crispy chicken katsu, double-coat the chicken with panko by repeating the egg and breadcrumb steps.
- For a healthier alternative, consider baking or air-frying the chicken instead of frying.
- Tonkatsu sauce is widely available in Asian markets or can be made at home by mixing ketchup, Worcestershire sauce, and soy sauce.
