Katsu Chicken Recipe
Make Katsu Chicken 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
For the Sauce
For Serving
Method
Preparing the Chicken
- 1
Prepare the Chicken
Start by patting the chicken breasts dry with paper towels. Trim any excess fat and season both sides with salt and black pepper.
- 2
Dredging Station
Set up a dredging station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, beat the egg. In the third bowl, add the panko breadcrumbs.
- 3
Coat the Chicken
Dip each seasoned chicken breast into the flour, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off, then coat it in panko breadcrumbs, pressing down gently to ensure the breadcrumbs adhere.
Cooking the Chicken
- 4
Heat the Oil
In a large skillet, heat vegetable oil over medium heat until shimmering but not smoking.
- 5
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 (internal temperature should reach 165°F or 75°C).
- 6
Drain the Chicken
Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil.
Assembling the Dish
- 7
Slice the Chicken
Once the chicken has rested for a few minutes, slice it into strips.
- 8
Serve
On each plate, serve a portion of cooked rice, a handful of shredded cabbage, and top with the sliced chicken. Drizzle katsu sauce over the chicken and garnish with chopped green onions.
