Keiki Chicken Katsu Recipe
Make Keiki Chicken Katsu Recipe in just 45m. 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
Method
Chicken Preparation
- 1
Flatten the Chicken
Place the chicken breasts between two pieces of plastic wrap and use a meat mallet to gently pound them to an even thickness of about 1/2 inch.
- 2
Season the Chicken
Sprinkle salt and black pepper evenly over both sides of each chicken breast to season them.
- 3
Set Up Breading Station
In three separate shallow dishes, place the flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
- 4
Bread the Chicken
Dredge each chicken breast in flour, making sure to coat both sides. Dip it into the beaten eggs, and finally press it firmly into the panko breadcrumbs until fully coated.
Frying
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.
- 6
Fry the Chicken
Carefully place the breaded chicken breasts 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 (75°C).
- 7
Drain the Chicken
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.
Serving
- 8
Prepare the Plate
On each serving plate, place a scoop of cooked rice, a portion of shredded cabbage, and a piece of fried chicken katsu.
- 9
Add Sauce and Garnish
Drizzle tonkatsu sauce over the chicken katsu. Garnish with lemon wedges on the side.
