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 the Chicken
Begin by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
- 2
Seasoning
Sprinkle salt and black pepper evenly over both sides of the pounded chicken breasts.
- 3
Breading Station
Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
- 4
Bread the Chicken
Dredge each chicken breast in flour, shaking off any excess. Then dip it into the beaten eggs, and finally coat it in panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere.
Frying
- 5
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles immediately, it's ready.
- 6
Fry the Chicken
Carefully place the breaded chicken breasts in 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, reaching an internal temperature of 165°F (74°C).
- 7
Drain
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.
Serving
- 8
Slice and Serve
Slice the chicken katsu into strips and serve it hot with tonkatsu sauce drizzled on top. Accompany with shredded cabbage and lemon wedges on the side.
