Chicken Katsu
This crispy Chicken Katsu is golden on the outside, juicy inside, and perfect for cozy dinners or weeknight cravings. Easy to make and loaded with flavor!
Equipment
- Skillet
- Wire Rack
- Tongs
Ingredients
Main Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1½ cups panko breadcrumbs
- salt and pepper to taste
- vegetable oil for frying
Optional for Serving
- steamed white rice
- tonkatsu sauce
- shredded green cabbage
- lemon wedges
Instructions
- Pound the chicken to an even thickness using a meat mallet or rolling pin.
- Season both sides with salt and pepper.
- Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken piece in flour, then egg, then panko. Press to adhere.
- Heat oil in a skillet to 350°F (175°C). Fry chicken 3–4 minutes per side until golden and cooked through.
- Transfer to a wire rack or paper towels. Let rest for 5 minutes before slicing.
Notes
Double coat in egg and panko for extra crunch. Chill the breaded chicken for 10 minutes before frying to help the coating set.