Chicken Katsu Recipe
Make Chicken Katsu Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Frying
Serving
Method
Preparation
- 1
Prepare the Chicken
Start by placing each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about 1/2 inch thickness.
- 2
Season the Chicken
Remove the plastic wrap and season both sides of the chicken breasts with salt and black pepper.
Breading
- 3
Set Up Breading Station
Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and the last with panko breadcrumbs.
- 4
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, and then coat with panko breadcrumbs, pressing gently to adhere.
Frying
- 5
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until it shimmers.
- 6
Fry the Chicken
Carefully add the breaded chicken breasts to the hot oil, cooking for about 4-5 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
Serving
- 8
Slice and Serve
Slice the chicken katsu into strips and serve hot with tonkatsu sauce, shredded cabbage, and lemon wedges on the side.