Chicken Katsu
Crispy and juicy Chicken Katsu made with tenderized chicken breast, coated in crunchy panko, and fried to golden perfection. Simple ingredients, quick steps, and delicious results—perfect for a weeknight meal or serving with finely shredded cabbage and your favorite sauce.
Ingredients
- 1 lb Chicken breast
- 1 Egg
- 1 ½-2 cups Panko
- 2 tablespoon All-purpose flour
- Salt & pepper to taste
- 2 cups Oil for frying
- Finely shredded cabbage (as needed) / for garnish
Instructions
- Prep the chicken:Slice the chicken breast into about 1-inch wide pieces. Cover them with plastic wrap and gently pound using a rolling pin (or a meat tenderizer) to even out the thickness to about ½ inch.
- Season & flour:Sprinkle both sides of the chicken with salt and pepper. Lightly dredge each piece in the flour in a small bowl, shaking off any excess.
- Make the egg mixture:Once all the chicken pieces are coated, crack the egg into the same bowl and whisk it together with the leftover flour. Mix well until smooth.
- Coat with panko:Add the panko to a separate bowl or shallow dish. Working one piece at a time, dip the chicken into the egg mixture, then press it into the panko until fully coated. Gently press the panko so it sticks nicely.
- Fry:Heat the oil in a medium pot to 320–355°F (160–180°C). Carefully place the chicken pieces into the oil and fry until golden brown, about 3–4 minutes per side, depending on thickness. Remove and drain on a wire rack or paper towel.