Mini Katsu Recipe
Make Mini 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
Breading
Frying
Serving Sauce
Method
Chicken Preparation
- 1
Prepare Chicken
Trim the chicken breast of any fat and slice it into small, thin pieces (about 1/2 inch thick).
- 2
Season Chicken
Sprinkle salt and pepper over the chicken pieces, ensuring they are evenly coated. Set aside to marinate for about 10 minutes.
Breading
- 3
Set Up Breading Station
In three separate bowls, place the all-purpose flour, beaten egg, and panko breadcrumbs.
- 4
Bread the Chicken
Take each piece of seasoned chicken, first dredge it in flour, shaking off excess, then dip it in the beaten egg, and finally coat it with panko breadcrumbs, pressing down gently to adhere. Repeat for all chicken pieces.
Frying
- 5
Heat Oil
In a large skillet or deep frying pan, heat vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 6
Fry Chicken
Carefully place the breaded chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use a slotted spoon to remove them and drain on paper towels.
Serving Sauce
- 7
Serve
Serve the mini katsu with tonkatsu sauce drizzled over the top or on the side for dipping.
