Chicken Katsu
Crispy, golden, and irresistibly juicy, Chicken Katsu is a Japanese comfort food classic that's perfect for any occasion. This easy-to-follow recipe features tender chicken breasts pounded thin, seasoned to perfection, and coated in light, flaky panko breadcrumbs for an ultra-crispy crust. Fried to a beautiful golden brown, the chicken katsu is served alongside crisp shredded cabbage and drizzled with savory-sweet tonkatsu sauce, striking a perfect balance of flavors and textures. Ready in just 35 minutes from start to finish, this dish is as quick as it is satisfying. Whether you're serving it as a hearty main dish or pairing it with rice or noodles, Chicken Katsu promises to be a crowd-pleaser for family meals or a homemade Japanese-style feast. Perfect for fans of crispy fried chicken and Japanese cuisine alike!
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Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Panko breadcrumbs
- 2 cups Vegetable oil
- 2 cups Shredded cabbage
- 0.5 cup Tonkatsu sauce
Directions
Step 1
Begin by preparing the chicken breasts. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until it is about 1/2 inch thick.
Step 2
Season the flattened chicken breasts on both sides with salt and ground black pepper.
Step 3
Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
Step 4
Dredge each piece of chicken in flour, shaking off the excess. Next, dip it into the beaten eggs, and finally coat it generously with panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure they adhere properly.
Step 5
In a large skillet or frying pan, heat the vegetable oil over medium-high heat. The oil should be about 1/2 inch deep and reach approximately 350°F (175°C).
Step 6
Carefully add the breaded chicken breasts to the hot oil. Fry each side for about 3-4 minutes or until golden brown and cooked through. Avoid overcrowding the pan by frying in batches if necessary.
Step 7
Once cooked, transfer the chicken katsu to a plate lined with paper towels to drain any excess oil.
Step 8
Slice the chicken katsu into strips and serve with shredded cabbage and tonkatsu sauce.
Nutrition Facts
| Serving size | (1298.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5789.0 |
| Total Fat 500.7g | 0% |
| Saturated Fat 74.3g | 0% |
| Cholesterol 667.8mg | 0% |
| Sodium 4609.0mg | 0% |
| Total Carbohydrate 216.5g | 0% |
| Dietary Fiber 9.2g | 0% |
| Total Sugars 43.2g | |
| Protein 148.0g | 0% |
| Vitamin D 83.5IU | 0% |
| Calcium 186.2mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 1446.1mg | 0% |
Source of Calories