Chicken Katsu Plate Recipe
Japanese style panko fried chicken
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.
For the Chicken Katsu
For the Tonkatsu Sauce
For Serving
Method
Preparation of Chicken Katsu
- 1
Prepare the Chicken
Start by flattening the chicken breasts to an even thickness of about 1/2 inch. This helps them cook evenly.
- 2
Season the Chicken
Sprinkle both sides of the chicken breasts with salt and black pepper, ensuring they are well seasoned.
- 3
Set up Breading Station
Prepare three shallow dishes for the breading process: one with flour, one with beaten eggs, and the last with panko breadcrumbs.
- 4
Bread the Chicken
Coat each chicken breast in flour, shaking off the excess. Dip them into the beaten eggs, and finally coat them with panko breadcrumbs, pressing gently to adhere.
Frying the Chicken
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot but not smoking.
- 6
Fry the Chicken
Carefully add the breaded chicken breasts to the hot oil. Fry for about 3-4 minutes on each side or until golden brown and cooked through.
- 7
Drain the Chicken
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.
Serving the Dish
- 8
Slice the Chicken
Once the chicken has cooled slightly, slice it into strips.
- 9
Plate the Dish
On a plate, serve a generous portion of cooked rice, a side of shredded cabbage, and the sliced chicken katsu. Drizzle tonkatsu sauce over the chicken.
- 10
Garnish
Add lemon wedges on the side for a fresh squeeze of flavor before eating.
