Chicken Katsu Mini Recipe
Make Chicken Katsu Mini Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Preparation
Frying
Serving
Method
Chicken Preparation
- 1
Prepare the Chicken
Start by placing the boneless chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to about 1/2 inch thick. This will help ensure even cooking.
- 2
Season the Chicken
Season both sides of the chicken with salt and black pepper. Allow to sit for about 10 minutes to absorb the flavors.
- 3
Prepare the Breading Stations
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Make sure to spread the panko breadcrumbs evenly to ensure even coating.
- 4
Bread the Chicken
Dredge each piece of chicken in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in panko breadcrumbs, pressing firmly to adhere.
Frying
- 5
Heat the Oil
In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles, the oil is ready.
- 6
Fry the Chicken
Carefully place the breaded chicken pieces into the hot oil, working in batches if necessary. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 7
Drain the Chicken
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
Serving
- 8
Slice and Serve
Slice the chicken katsu into strips and serve it hot with tonkatsu sauce drizzled over it. Accompany with shredded cabbage and lemon wedges for added freshness.
