Chicken Katsu Recipe
Make Chicken 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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For the Chicken Katsu
For the Tonkatsu Sauce
For Serving
Method
Preparing the Chicken Katsu
- 1
Slice Chicken
Start by slicing the chicken breasts in half horizontally to create thinner cutlets. This will help them cook evenly and stay tender.
- 2
Season Chicken
Season both sides of the chicken cutlets with salt and black pepper. This adds flavor to the chicken.
- 3
Breading Station
Set up a breading station with three shallow plates: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 4
Bread Chicken
Dredge each chicken cutlet in flour, shaking off the excess. Then dip it into the egg, allowing any excess to drip off, and finally coat it with panko breadcrumbs, pressing to adhere.
- 5
Heat Oil
In a large frying pan, heat the vegetable oil over medium-high heat until shimmering. To check if it's ready, drop a breadcrumb into the oil; if it sizzles, the oil is hot enough.
- 6
Fry Chicken
Carefully place the breaded chicken cutlets into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.
- 7
Drain Oil
Once cooked, transfer the chicken katsu to a paper towel-lined plate to drain excess oil.
Making the Tonkatsu Sauce
- 8
Mix Sauce
In a small bowl, combine the tonkatsu sauce, soy sauce, honey, and rice vinegar. Mix well to combine.
Serving
- 9
Plate Katsu
On a serving plate, place a scoop of steamed rice and top it with sliced chicken katsu. Drizzle the tonkatsu sauce over the chicken.
- 10
Add Sides
Add a side of shredded cabbage and lemon wedges for freshness and crunch.