Chicken Katsu
This Chicken Katsu recipe pulls from traditional Japanese techniques to achieve a balance between a beautifully crisp panko crust and a tender chicken interior. Our goal is to sidestep the potential pitfall of excess grease that can dampen the crunch and overpower the delicate flavor.
Equipment
- Chef's Knife
- Meat mallet or rolling pin
- Three shallow dishes
- Whisk
- Large frying pan
- Tongs
- Paper towels
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups Panko breadcrumbs
- Vegetable oil for frying
Instructions
- Begin by patting the chicken breasts dry and seasoning them with salt and pepper. Pound the chicken to an even thickness using a meat mallet or a rolling pin for even cooking.
- Set up a dredging station with three shallow dishes. One for the flour, one for the beaten eggs, and one for the Panko breadcrumbs.
- Dip each chicken breast into the flour, shaking off any excess. Next, dredge it through the beaten eggs, ensuring it's well-coated. Finally, coat the chicken in Panko breadcrumbs, pressing lightly to make sure they adhere.
- Heat a generous amount of vegetable oil in a large frying pan over medium heat. You want enough oil to come halfway up the sides of the chicken, but not more than that to avoid unnecessary greasiness.
- Carefully place the breaded chicken in the hot oil, frying for about 3-4 minutes on each side until golden brown and the chicken is cooked through.
- Using tongs, remove the chicken from the oil and place them on a plate lined with paper towels to absorb any excess oil. This is the key to maintaining that beautiful, crunchy exterior without the oiliness.
- Serve your Chicken Katsu sliced, perhaps with a side of rice and a drizzle of tonkatsu sauce if you'd like.