Katsu Recipe
Make Katsu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparing the Chicken
- 1
Prepare the Chicken
Start by trimming any excess fat from the chicken breasts. Then, gently pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking.
- 2
Season the Chicken
Sprinkle both sides of the chicken breasts with salt and black pepper, allowing the seasoning to penetrate the meat.
Breading the Chicken
- 3
Set Up Breading Station
Prepare a breading station with three separate shallow dishes: one with flour, another with beaten eggs, and the last with panko breadcrumbs.
- 4
Bread the Chicken
Dredge each chicken breast first in flour, shaking off excess. Next, dip it in the beaten eggs, and finally coat it in panko breadcrumbs, pressing gently to adhere.
Cooking the Katsu
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until shimmering (about 350°F or 175°C).
- 6
Fry the Chicken
Carefully add the breaded chicken breasts to the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 7
Drain Excess Oil
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.
Preparing the Sauce
- 8
Mix the Sauce Ingredients
In a small bowl, combine katsu sauce, soy sauce, mirin, and sugar. Stir until the sugar dissolves completely.
Serving the Katsu
- 9
Slice and Serve
Slice the cooked chicken katsu into strips and serve it hot with the prepared sauce drizzled on top or on the side for dipping.
