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This Japanese family favorite turns ordinary chicken breast into a golden-brown treat with an irresistibly crunchy outside and moist inside. Whip up this homemade version and enjoy restaurant-worthy flavor without leaving your kitchen.
I picked up this technique from my Japanese friend's mom, and now it's my favorite way to jazz up plain chicken. The secret's in how you coat it twice and get your oil temp just right.
Key Components
- All-purpose flour: Forms the foundation layer that helps everything stick
- Eggs: Work as the glue while adding a bit of flavor
- Panko breadcrumbs: Give that signature Japanese crunch factor
- Chicken breasts: Flatten them evenly so they cook the same throughout
- Neutral oil: Go with something like canola that won't burn easily
Step-By-Step Guide
- Place chicken between plastic and hammer to 1/2-inch thickness:
- Add plenty of salt and pepper on each side:
- Arrange three dishes: one with flour, one with whisked eggs, one with panko:
- Coat chicken in flour and tap off the extra:
- Dunk into egg mixture and let excess run off:
- Pack panko all over, making sure it's fully covered:
- Warm oil in big pan until it hits 350°F:
- Cook until rich golden color appears, about 4-5 minutes each side:
- Let sit on paper towels for 5 minutes before cutting:
- Pair with tonkatsu sauce and a side of cabbage:
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My friend's mom always told me to pay attention to the sound - if it's crackling too much, your oil's too hot; if it's too quiet, you need more heat.
Tasty Companions
Add some fluffy rice and thinly cut cabbage with a splash of rice vinegar on the side.
Prep Ahead Tricks
You can bread your chicken up to 4 hours early and keep it uncovered in the fridge.
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I've made katsu countless times, and I've learned that flattening the chicken properly and watching your oil temp are the two things that'll get you that perfect katsu you'd swear came from your favorite restaurant.
Frequently Asked Questions
- → Can chicken katsu be prepped early?
- It’s best fresh, but stays good in the fridge for 2 days. Heat at 350°F for 10 mins to crisp it up.
- → What oil is good for frying?
- Pick neutral oils like peanut, vegetable, or canola as they handle high heat well.
- → Will chicken thighs work?
- Thighs are great! They stay juicy. Flatten them evenly and cook a bit longer.
- → How to keep breadcrumbs on?
- Press them on firmly and let sit for 5 minutes. Don’t nudge the chicken while frying.
- → What pairs well with this dish?
- Common choices include rice, cabbage, miso soup, and pickled veggies.