Chicken Katsu recipe
Chicken Katsu is a beloved Japanese dish, typically consisting of breaded and deep-fried chicken cutlets. It's crispy on the outside and tender on the inside, served with a side of rice and drizzled with a tangy katsu sauce. This recipe is a variation of the classic Japanese tonkatsu, which traditionally uses pork instead of chicken. Chicken Katsu is popular in Japan, and it has gained international popularity as a comforting, flavorful meal.
Ingredients
- 4 skinless boneless chicken breast halves - pounded to ½-inch thickness
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 egg beaten
- 1 cup panko bread crumbs
- 1 cup oil for frying or as needed
Instructions
- Season chicken breasts on both sides with salt and pepper. Place flour, beaten egg, and panko crumbs into separate shallow dishes. Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides.
- Heat oil in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side. Transfer to a paper towel-lined plate to drain.
- Recipe Tip
- Try serving this with Japanese salad dressing for dipping.
- Editor's Notes:
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.