Chicken Katsu is a delicious Japanese-style fried chicken cutlet that is crispy on the outside and juicy on the inside. This dish is easy to prepare and pairs perfectly with rice and tonkatsu sauce.
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil (for frying)
- Tonkatsu sauce, for serving
- Steamed rice and shredded cabbage (optional, for serving)
Instructions:
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.
- Season: Lightly season both sides of the chicken with salt and pepper.
- Coat the Chicken: Dredge each piece in flour, shaking off the excess. Then, dip in the beaten eggs, ensuring even coverage. Finally, coat the chicken in panko breadcrumbs, pressing gently so the crumbs adhere.
- Heat the Oil: In a large skillet, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- Fry the Chicken: Carefully place the chicken in the hot oil and fry for about 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Drain and Serve: Transfer the cooked chicken to a wire rack or paper towels to drain excess oil. Slice into strips and serve with tonkatsu sauce, steamed rice, and shredded cabbage.
FAQs:
Can I bake Chicken Katsu instead of frying?
Yes! Preheat your oven to 400°F (200°C) and bake on a wire rack over a baking sheet for about 20-25 minutes, flipping halfway through.
What is the best oil for frying?
A neutral oil like vegetable, canola, or peanut oil works best for frying Chicken Katsu.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add extra juiciness but may require slightly longer cooking time.
Notes and More:
- For extra crispiness, double-fry the chicken by frying for 2 minutes per side, resting for a few minutes, and frying again for 1-2 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for best results.
- Pair with miso soup and pickled vegetables for an authentic Japanese meal.
Enjoy your homemade Chicken Katsu!
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Chicken Katsu Recipe
Description
Chicken Katsu is a delicious Japanese-style fried chicken cutlet that is crispy on the outside and juicy on the inside. This dish is easy to prepare and pairs perfectly with rice and tonkatsu sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil (for frying)
- Tonkatsu sauce, for serving
- Steamed rice and shredded cabbage (optional, for serving)
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.
- Season: Lightly season both sides of the chicken with salt and pepper.
- Coat the Chicken: Dredge each piece in flour, shaking off the excess. Then, dip in the beaten eggs, ensuring even coverage. Finally, coat the chicken in panko breadcrumbs, pressing gently so the crumbs adhere.
- Heat the Oil: In a large skillet, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- Fry the Chicken: Carefully place the chicken in the hot oil and fry for about 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Drain and Serve: Transfer the cooked chicken to a wire rack or paper towels to drain excess oil. Slice into strips and serve with tonkatsu sauce, steamed rice, and shredded cabbage.
