Crispy Chicken Katsu (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 boneless chicken breast without skin (about 9.5 oz or 270g)
02 -
1/2 tsp kosher salt (Diamond Crystal brand)
03 -
1/8 tsp freshly cracked black pepper
→ Breading Station
04 -
3 tbsp plain flour
05 -
1 beaten large egg (50g minus the shell)
06 -
1 cup Japanese panko crumbs
07 -
1/2 tbsp neutral oil (to combine with the egg)
→ For Frying
08 -
3 cups neutral-flavored oil (fill to 1.5 inches deep)
→ For Serving
09 -
Tonkatsu sauce on the side
10 -
Optional - shredded cabbage
11 -
Optional - sesame dressing (Japanese-style)
12 -
Optional - sliced tomato wedges
# Instructions:
01 -
Slice the chicken breast using the Kannon biraki method: cut halfway through the middle, then cut outward on both sides. This makes thinner, even pieces. Split it into two portions down the center.
02 -
Flatten each piece to about 1/4 or 1/2 inch thickness with a mallet or the flat side of a knife. Sprinkle salt and pepper on both sides.
03 -
Fill a medium pot with oil, reaching 1.5 inches deep. On medium-low heat, warm it up to 340ºF (170ºC).
04 -
Get three containers ready. Put flour in one, whisk the egg and oil together in another, and add panko crumbs to the last container.
05 -
Dredge the chicken in the flour, dip it in the egg mix, and press it firmly into the panko to coat. Make sure the crumbs stick well.
06 -
Fry each piece in the hot oil for around 3 minutes. Flip it halfway through and cook until it turns golden. Let it drip off the excess oil over the pot before setting on a wire rack.
07 -
Slice into 1-inch wide pieces and serve with tonkatsu sauce and shredded cabbage. Add tomato slices if you'd like.
# Notes:
01 -
A Japanese classic, this dish is crispy, flavorful, and great for quick dinners or meal prep. The butterfly method lets the chicken cook evenly.
02 -
If you'd prefer a lighter version, try baking instead of frying.