Description
Crispy Japanese Chicken Katsu brings golden-brown comfort straight from Tokyo’s bustling streets to kitchen counters worldwide. Succulent chicken breasts coated in panko breadcrumbs offer a delightful crunch that draws you into a simple yet satisfying culinary experience.
Ingredients
Scale
Chicken Proteins:
- 4 boneless, skinless chicken breasts
Coating Ingredients:
- 1/2 cup (120 ml) all-purpose flour
- 2 large eggs
- 2 tablespoons (30 ml) water
- 1 cup (240 ml) panko bread crumbs
Seasoning and Cooking Ingredients:
- Salt
- Freshly ground black pepper
- 1/2 cup (120 ml) vegetable oil for frying
Serving Accompaniments:
- Tonkatsu sauce
- Shredded cabbage
- Lemon wedges
Instructions
- Prepare the chicken breasts by generously seasoning with salt and pepper, then place between plastic wrap and gently flatten to create an even thickness using a meat mallet.
- Create a three-station breading setup: first bowl with flour, second with whisked eggs and water, third with panko breadcrumbs.
- Carefully coat each chicken breast by first dredging in flour, ensuring complete coverage and shaking off excess, then dipping thoroughly in egg mixture, and finally rolling in panko breadcrumbs, pressing gently to ensure a complete, even coating.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, approximately 350°F, which takes about 2-3 minutes.
- Carefully place breaded chicken into hot oil, cooking for 3-4 minutes per side until exterior turns a deep golden brown and internal temperature reaches 165°F.
- Remove chicken and drain on paper towel-lined plate to absorb excess oil, allowing the crispy exterior to remain intact.
- Slice chicken katsu diagonally and plate alongside tonkatsu sauce, finely shredded cabbage, and fresh lemon wedges for a traditional presentation.
Notes
- Tenderize chicken breasts carefully to ensure uniform thickness, preventing uneven cooking and dry spots.
- Use fresh panko breadcrumbs for maximum crispiness, avoiding stale or pre-seasoned varieties that can affect texture.
- Pat chicken completely dry before breading to help the coating adhere better and create a crunchier exterior.
- Choose a neutral oil with a high smoke point like vegetable or canola for even, golden-brown frying without burning.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dinner, Lunch, Snacks
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 150 mg