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 Preparation
Breading Mixture
Cooking
Serving
Method
Chicken Preparation
- 1
Prepare the Chicken
Take the chicken breast and carefully slice it horizontally to create two thin fillets. Season both sides with salt and black pepper.
Breading Mixture
- 2
Set Up Breading Stations
In three separate shallow dishes, place the flour, beaten egg, and panko breadcrumbs mixed with garlic and onion powder.
Breading the Chicken
- 3
Coat the Chicken
First, dredge each chicken fillet in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it is completely coated. Finally, press the chicken into the panko breadcrumbs until well coated on both sides.
Cooking
- 4
Heat the Oil
In a large skillet, heat the 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, the oil is ready.
- 5
Fry the Chicken
Carefully place the breaded chicken fillets into the hot oil. 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 (74°C).
- 6
Drain the Chicken
Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to drain excess oil.
Serving
- 7
Serve
Slice the chicken katsu into strips and serve with tonkatsu sauce drizzled on top. Garnish with lemon wedges on the side.
