Japanese Chicken Katsu
Japanese Chicken Katsu is a tasty dish featuring crispy, breaded chicken cutlets served with a tangy dipping sauce. The chicken is first coated in flour, dipped in beaten eggs, and then covered in panko breadcrumbs to achieve its signature crunch. Perfect as a main dish or an addition to a bento box, Chicken Katsu is both simple to make and it is very delicious!
Tip #1
Uniform Thickness: Pounding the chicken to an even thickness ensures that each piece cooks evenly, preventing any dry or overly thick parts.
Tip #2
Maintain Oil Temperature: Keep the oil temperature consistent while frying. If the oil cools down, the chicken will absorb more oil and become greasy. If too hot, it might burn the exterior before fully cooking inside.
Tip #3
Fresh Panko for Crispiness: Use panko breadcrumbs for the best texture. Fresh panko is lighter and crisper than regular breadcrumbs.
Japanese Chicken Katsu
Total time: 40 minutes
Servings: 4
Ingredients
1 kg boneless chicken thighs or breasts
Salt for seasoning
1 cup all-purpose flour
3 large eggs, lightly beaten
3 cups panko breadcrumbs
2 cups vegetable oil for frying
Tonkatsu sauce for serving
Shredded cabbage for serving
Preparation
Prepare Chicken: If using chicken breasts, slice each breast horizontally into two thinner cutlets. Place chicken between sheets of plastic wrap and gently pound to an even thickness of about 1/4 inch. Season both sides with salt.
Set Up Breading Station: Arrange three wide, shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Bread the Chicken: Dredge each chicken piece in flour, shaking off the excess. Dip into the beaten eggs, allowing excess to drip off. Coat thoroughly in panko breadcrumbs, pressing gently to adhere and ensure an even coating on both sides.
Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high until shimmering. Fry the chicken in batches to avoid crowding, about 3 minutes per side or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
Drain and Serve: Drain the cooked chicken katsu on paper towels. Slice if desired and serve with tonkatsu sauce and a side of shredded cabbage.
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