Chicken Katsu is a Japanese-inspired fried chicken dish known for its light, crispy panko crust and juicy, tender interior. This recipe is simple yet satisfying, making it a favorite for quick lunches or dinners. Serve it with rice, shredded cabbage, or a tangy tonkatsu sauce to enjoy the full experience of this delicious and crispy classic.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ¼ cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko bread crumbs
- Vegetable oil for frying
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until they’re about ½ inch thick. Sprinkle kosher salt and freshly cracked black pepper generously on both sides of the chicken to enhance its flavor.
- Set Up the Breading Stations: In one shallow dish, add the flour. In another shallow bowl, crack the eggs and whisk them until smooth and frothy. In a separate shallow dish, add the panko breadcrumbs, creating a crunchy coating station.
- Bread the Chicken: Dredge each chicken breast first in the flour, shaking off any excess, then dip it in the beaten eggs. Finally, press it into the panko bread crumbs, ensuring an even coating on both sides.
- Heat the Oil: Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high until shimmering.
- Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
- Serve and Enjoy: Slice the chicken into strips and serve with rice, tonkatsu sauce, or shredded cabbage for a complete meal.
Conclusion
This crispy Chicken Katsu is an easy and satisfying dish with a golden panko crust that provides the perfect crunch. Whether enjoyed on its own or as part of a meal, this recipe brings the flavors of Japanese comfort food right to your table.
Crispy Chicken Katsu with Panko Crust
A Japanese-inspired fried chicken with a crunchypanko crust, Chicken Katsu is easy to make and pairs perfectly with rice,shredded cabbage, or a drizzle of tonkatsu sauce.
Ingredients
- 4 boneless skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ¼ cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko bread crumbs
- Vegetable oil for frying
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until they’re about ½ inch thick. Sprinkle kosher salt and freshly cracked black pepper generously on both sides of the chicken to enhance its flavor.
- Set Up the Breading Stations: In one shallow dish, add the flour. In another shallow bowl, crack the eggs and whisk them until smooth and frothy. In a separate shallow dish, add the panko breadcrumbs, creating a crunchy coating station.
- Bread the Chicken: Dredge each chicken breast first in the flour, shaking off any excess, then dip it in the beaten eggs. Finally, press it into the panko bread crumbs, ensuring an even coating on both sides.
- Heat the Oil: Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high until shimmering.
- Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
- Serve and Enjoy: Slice the chicken into strips and serve with rice, tonkatsu sauce, or shredded cabbage for a complete meal.