Chicken Katsu Recipe
Topped with Green Onions, Red Onions, Corn
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Ingredients
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Chicken Katsu
Toppings
Method
Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to about 1/2 inch thickness using a meat mallet. This helps them cook evenly.
- 2
Set up the Breading Station
In three separate shallow dishes, place flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with salt and pepper in the third.
Cooking
- 3
Bread the Chicken
Coat each chicken breast first in flour, shaking off excess. Next, dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
- 4
Fry the Chicken
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken breasts. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C).
- 5
Assembly
- 6
Prepare the Toppings
While the chicken is resting, chop the green onions and red onions finely. If using frozen corn, thaw it in warm water or microwave for a few seconds.
- 7
Serve
Slice the chicken katsu into strips. Arrange on a plate and top with corn, green onions, and red onions. Serve immediately with rice or a dipping sauce if desired.