Crispy Homemade Chicken Katsu
Crispy Homemade Chicken Katsu is a delightful Japanese dish featuring breaded and fried chicken cutlets, known for their golden-brown crust and tender, juicy meat.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
- Plastic Wrap
Ingredients
Chicken
- 1 pound Boneless, Skinless Chicken Breasts Approximately 2 chicken breasts.
Breadcrumbs
- 1 cup Panko Breadcrumbs For a crispy texture.
Flour
- 1/2 cup All-Purpose Flour Helps the egg adhere to the chicken.
Eggs
- 2 large Eggs Binding agent for the breadcrumbs.
Seasoning
- 1 teaspoon Salt For seasoning.
- 1/2 teaspoon Black Pepper For seasoning.
Oil
- 1 cup Vegetable Oil For frying.
Sauce
- 1/4 cup Tonkatsu Sauce For serving.
Instructions
- Begin by preparing the chicken breasts. Place them between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch.
- Season both sides of the chicken liberally with salt and pepper.
- Set up a dredging station with three shallow bowls: flour in the first, whisked eggs in the second, and panko breadcrumbs in the third.
- Coat each chicken breast in the flour, shaking off any excess.
- Dip the floured chicken into the egg mixture, ensuring it is fully coated.
- Press the chicken into the panko breadcrumbs, coating both sides thoroughly.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Carefully place the breaded chicken breasts in the skillet and fry for about 4-5 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and place it on a paper towel-lined plate to absorb excess oil.
- Allow the chicken to rest for a few minutes before slicing it into strips.
- Serve with a drizzle of tonkatsu sauce on top or on the side for dipping.
Notes
For variations, consider adding chili powder for spice or using different types of breadcrumbs.