Description
Crispy chicken katsu delivers a mouthwatering Japanese classic that combines golden-brown perfection with tender, juicy meat. Crunchy panko breadcrumbs and perfectly seasoned chicken create an irresistible meal you’ll want to savor again and again.
Ingredients
Scale
Chicken and Main Ingredients:
- 2 boneless, skinless chicken breasts
- 2 cups cooked white rice
Coating Ingredients:
- 1/2 cup (120 ml) all-purpose flour
- 2 eggs, beaten
- 1 cup (240 ml) panko breadcrumbs
Seasoning, Garnish, and Accompaniments:
- Salt and pepper, to taste
- Vegetable oil, for frying
- 1 cup shredded cabbage
- Tonkatsu sauce, for drizzling
- Sesame seeds, for garnish
Instructions
- Tenderize chicken breasts between plastic wrap, creating an even 1/2-inch thickness. Season generously with salt and pepper on both surfaces.
- Construct a three-station breading setup: flour, beaten eggs, and panko breadcrumbs in separate shallow containers.
- Coat each chicken piece systematically: first dust with flour, shaking off excess; next immerse in egg wash, then thoroughly cover with panko, pressing crumbs gently to ensure adherence.
- Heat vegetable oil in a large skillet to medium-high temperature, approximately 1/2 inch deep. Verify oil readiness by dropping a breadcrumb – it should immediately sizzle upon contact.
- Gently slide breaded chicken into hot oil, maintaining sufficient space between pieces. Fry for 4-5 minutes per side until achieving a rich golden-brown exterior and internal temperature reaches 165°F. Cook in multiple batches if skillet becomes crowded.
- Remove fried chicken and place on paper towel-lined plate to absorb excess oil and maintain crispiness.
- Slice chicken into elegant strips. Accompany with steamed white rice, shredded cabbage, tonkatsu sauce, and a sprinkle of sesame seeds.
- Serve immediately while chicken remains hot and perfectly crisp for optimal texture and flavor.
Notes
- Pick chicken breasts of uniform thickness to ensure even cooking and consistent crispiness.
- Pat chicken completely dry before breading to help coating adhere better and create extra crunch.
- Keep oil temperature steady around 350°F for perfectly golden-brown exterior without burning.
- Use fresh panko breadcrumbs for maximum crispiness and lighter texture compared to traditional breadcrumbs.
- Allow chicken to rest on paper towels briefly to drain excess oil and maintain crispy coating.
- Store leftover katsu in refrigerator and reheat in oven to preserve crunchiness instead of microwave.
- Experiment with gluten-free alternatives like almond flour or gluten-free panko for celiac-friendly version.
- Add spices like garlic powder or paprika to breadcrumb mixture for extra flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 625 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg