Description
Crispy katsu chicken delivers Japanese comfort food perfection with golden-brown panko-crusted chicken that sings with delicate crunch. Succulent meat and irresistible texture invite you to savor each delightful bite of this classic dish.
Ingredients
Scale
Protein:
- 4 chicken breasts
- 2 large eggs
Breading:
- 2 cups panko breadcrumbs
- 1 cup all-purpose flour
Seasoning and Liquid:
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp soy sauce
- 1/4 cup vegetable oil (for frying)
Garnish:
- 2 green onions, chopped
- 1 lemon, cut into wedges
Instructions
- Pat chicken breasts dry with paper towels to remove excess moisture, ensuring a crisp coating.
- Season chicken thoroughly with salt, black pepper, garlic powder, and paprika, massaging spices into the meat.
- Create a breading station: place flour in one shallow dish, whisk eggs with soy sauce in another, and spread panko breadcrumbs in a third dish.
- Dredge each chicken breast first in seasoned flour, shaking off excess, then dip completely into egg mixture, allowing surplus to drip off.
- Carefully coat chicken in panko breadcrumbs, pressing gently to ensure an even, thick layer of breading adheres completely.
- Heat vegetable oil in a large skillet to 350°F, maintaining consistent temperature for even browning.
- Gently place breaded chicken into hot oil, cooking 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.
- Let chicken rest for 3-4 minutes to allow juices to redistribute and coating to set.
- Slice chicken diagonally and garnish with chopped green onions and fresh lemon wedges for serving.
Notes
- Ensure chicken breasts are uniformly thick by gently pounding them to create even cooking and prevent dry edges.
- Use a meat thermometer to accurately check internal temperature, guaranteeing perfectly cooked chicken without overcooking.
- Allow breaded chicken to rest for 10-15 minutes before frying to help breading adhere better and create a crunchier exterior.
- For gluten-free version, substitute all-purpose flour with rice flour or gluten-free breadcrumbs and use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg