Chicken Katsu Recipe
Make Chicken Katsu Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Main Ingredients
For Frying
For Serving
Method
Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet. This ensures even cooking.
- 2
Season the Chicken
Sprinkle both sides of the chicken breasts with salt and black pepper.
Breading Process
- 3
Set Up Breading Station
In three shallow bowls, place the flour in the first bowl, beaten eggs in the second, and panko breadcrumbs in the third.
- 4
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip in the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
Frying
- 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 4-5 minutes on each side, or until golden brown and cooked through.
- 7
Drain Excess Oil
Once cooked, remove the chicken from the skillet and place on a plate lined with paper towels to drain any excess oil.
Serving
- 8
Slice and Serve
Slice the chicken katsu into strips and serve immediately with tonkatsu sauce, shredded cabbage, and lemon wedges on the side.