Japanese Chicken Katsu
Japanese chicken katsu is a delightful comfort dish featuring a juicy chicken cutlet coated in crispy, golden panko breadcrumbs. It is traditionally served with a tangy, savory tonkatsu sauce that perfectly complements the crunch of the fried coating.
- Prep time: 25 minutes
- Cook time: 29 minutes
- Total time: 54 minutes
- Servings: 4
- Difficulty: Medium
- Cuisine: International
Ingredients
- 2 large chicken breasts, butterflied and pounded thin
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1.5 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups vegetable oil for frying
- 1/4 cup tonkatsu sauce
- 1/4 head of cabbage, shredded for serving
Instructions
- Pat the chicken dry and season both sides with salt and pepper.
- Dredge each piece of chicken in flour, shaking off the excess.
- Dip the floured chicken into the beaten egg.
- Press the chicken firmly into the panko breadcrumbs to ensure an even, thick coating.
- Heat the oil in a deep skillet to 350 degrees Fahrenheit.
- Fry the chicken for 3 to 4 minutes per side until golden brown and cooked through.
- Drain on a wire rack to maintain crispiness.
- Slice into strips and serve with tonkatsu sauce and shredded cabbage.
Tips
- Pounding the chicken to an even thickness ensures it cooks uniformly.
- Use a wire rack instead of paper towels to drain the chicken so the bottom stays crispy.
- Make sure the oil is hot enough before adding the chicken to prevent it from absorbing too much grease.
Frequently Asked Questions
Can I use regular breadcrumbs?
Panko is highly recommended as it provides the signature airy, crispy texture that regular crumbs lack.
How do I store leftovers?
Store in the fridge and reheat in an air fryer or oven to regain crispiness.
Is it necessary to pound the chicken?
Yes, it helps the chicken cook quickly before the breadcrumbs burn.