Chicken Katsu 3oz Recipe
Make Chicken Katsu 3oz Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Katsu Ingredients
Method
Chicken Katsu Cooking Directions
- 1
Prepare the Chicken
Begin by placing the boneless, skinless chicken breasts between two sheets of plastic wrap. Gently pound the chicken with a meat mallet until it is about 1/2 inch thick. This will ensure even cooking.
- 2
Season the Chicken
Sprinkle both sides of the chicken with salt and black pepper, ensuring an even coating. Let it rest for a few minutes to absorb the seasoning.
- 3
Set Up Breading Station
In three separate shallow bowls, place the all-purpose flour in the first bowl, beat the egg in the second bowl, and add the panko breadcrumbs to the third bowl.
- 4
Coat the Chicken
Dredge each piece of seasoned chicken in the flour, shaking off any excess. Next, dip it into the beaten egg and then coat it thoroughly with panko breadcrumbs, pressing gently to adhere the crumbs.
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat. Ensure the oil is hot enough for frying by testing with a small piece of bread; it should sizzle when it touches the oil.
- 6
Fry the Chicken
Carefully place the breaded chicken pieces in the hot oil. Fry for 3-4 minutes on each side or until golden brown and cooked through. You may need to fry in batches to avoid overcrowding the pan.
- 7
Drain Excess Oil
Once cooked, transfer the chicken katsu to a plate lined with paper towels to drain excess oil.
- 8
Serve
Slice the chicken katsu into strips, serve with tonkatsu sauce drizzled on top, and a side of shredded cabbage.
