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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Chicken Preparation
Frying
Serving
Method
Chicken Preparation
- 1
Prepare Chicken
Season the chicken breasts on both sides with salt and black pepper. Use a meat mallet to pound the chicken to an even thickness of about 1/2 inch.
- 2
Set Up Breading Station
Prepare three shallow dishes: one for flour, one for beaten eggs, and one for panko breadcrumbs. Place the all-purpose flour in the first dish, beat the eggs in the second dish, and place the panko breadcrumbs in the third dish.
- 3
Bread the Chicken
Dredge each chicken breast first in the flour, shaking off excess, then dip in the beaten eggs, and finally coat with the panko breadcrumbs, pressing gently to adhere.
Frying
- 4
Heat Oil
In a large frying pan or skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry Chicken
Carefully place the breaded chicken breasts into the hot oil, frying in batches if necessary. Cook each side for about 3-4 minutes, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 6
Drain Chicken
Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
Serving
- 7
Slice and Serve
Let the chicken rest for a few minutes, then slice it into strips. Serve with ton katsu sauce drizzled over the top, alongside shredded cabbage and lemon wedges.
