Chicken Katsu Recipe
Make Chicken Katsu 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 Preparation
Frying
Serving Sauce
Method
Chicken Preparation
- 1
Prepare the Chicken
Place the chicken breasts between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2 inch thick. Season both sides of the chicken with salt and black pepper.
- 2
Breading Setup
Set up a breading station. Place the all-purpose flour in a shallow dish, beat the eggs in another shallow dish, and put the panko breadcrumbs in a third shallow dish.
- 3
Coat the Chicken
Dredge each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, allowing any excess to drip off, then coat with panko breadcrumbs, pressing gently to adhere.
Frying
- 4
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully add the breaded chicken breasts to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for 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
Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Serving
- 7
Slice and Serve
Slice the chicken katsu into strips and serve hot with tonkatsu sauce drizzled on top. Garnish with chopped green onions.
