For extra crispy katsu, double dredge the chicken. After the first coat of panko, dip back into the egg and then again into the panko crumbs. Ensure the oil is hot enough before frying. If the oil isn't hot enough, the katsu will absorb too much oil and become soggy. Do not overcrowd the pan when frying to maintain the oil temperature and ensure even cooking. Pounding the chicken to an even thickness helps it cook evenly and quickly. Tonkatsu sauce is a readily available condiment, however, you can make a substitute with ketchup, Worcestershire sauce, soy sauce, and mustard.
Chicken Katsu
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS2.8K
Experience the delightful crunch of Chicken Katsu, a Japanese culinary treasure. Tender chicken cutlets are transformed into golden-brown perfection with a crispy panko crust. This recipe delivers an authentic taste of Japan, perfect for a satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol118 mg
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Fiber0 g
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Protein31 g
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Saturated Fat2 g
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Sodium251 mg
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Sugar0 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Chicken: Season the chicken breasts generously with salt and pepper on both sides. (5 minutes)
02 Step
Recipe View Set up Breading Stations: Place the flour, beaten eggs, and panko bread crumbs in separate shallow dishes or trays. (2 minutes)
03 Step
Recipe View Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it's fully coated. Finally, press the chicken into the panko bread crumbs, making sure both sides are completely covered. (10 minutes)
04 Step
Recipe View Heat the Oil: Pour about 1/2 inch of vegetable oil into a large, heavy-bottomed skillet or frying pan. Heat the oil over medium-high heat until it reaches 350°F (175°C). A small piece of breading dropped into the oil should sizzle and turn golden brown in about 30 seconds. (5 minutes)
05 Step
Recipe View Fry the Chicken: Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). (10 minutes)
06 Step
Recipe View Drain and Serve: Transfer the fried chicken katsu to a wire rack or a plate lined with paper towels to drain excess oil. Serve immediately with steamed rice, tonkatsu sauce, and a crisp cabbage salad.
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Alex Wunsch
Sep 29, 2024My kids are picky eaters, but they devoured this! Definitely adding this to our regular meal rotation.
Bennie Crist
Apr 13, 2024I made my own tonkatsu sauce using the suggested combination, and it was perfect!
Tremaine Abshire
Feb 23, 2024I tried baking the chicken katsu as suggested, and it turned out great! A healthier and equally delicious option.
Bernice Lemke
Jan 22, 2023Easy to follow and the result was restaurant-quality Chicken Katsu. Thank you!
Stephan Glover
Oct 3, 2022This recipe is a winner! The chicken was so crispy and juicy. My family loved it!
Freida Lubowitz
May 31, 2022Great recipe! I substituted pork cutlets, and it was just as delicious as Chicken Katsu.
Tamia Quitzon
May 26, 2022The double-dredging tip is a game-changer! My katsu has never been this crispy.