Crispy Chicken Katsu (Print Version)
# Ingredients:
→ Breading Station
01 -
1 cup panko breadcrumbs
02 -
2 eggs, beaten
03 -
1/2 cup all-purpose flour
→ Main
04 -
2 chicken breasts, boneless and skinless
→ Seasonings & Oil
05 -
Vegetable oil—enough for frying
06 -
Salt and pepper, however much you prefer
→ For Serving
07 -
Tonkatsu sauce
08 -
Shredded cabbage—about 1 cup
09 -
White rice, already cooked (2 cups)
10 -
A sprinkle of sesame seeds
# Instructions:
01 -
Cover the chicken with plastic wrap and pound it to about 1/2 inch. Add salt and pepper to both sides.
02 -
In shallow dishes, place the flour in one, the eggs in another, and the breadcrumbs in the last.
03 -
First, coat the chicken in the flour. Next, dip it into the beaten eggs. Finally, press it gently into the breadcrumbs so they stick well.
04 -
Pour vegetable oil into a big skillet until it’s 1/2 inch deep. Heat it over medium-high. Fry each piece about 4–5 minutes on each side until golden and crispy.
05 -
Cut the chicken into strips. Pair with the rice, cabbage, sesame seeds, and tonkatsu sauce.
# Notes:
01 -
Tastes great as katsu sandwiches the next day
02 -
You can bake it at 400°F for 20–25 minutes if you prefer
03 -
Also works well with chicken thighs instead