Chicken Katsu is a classic Japanese home-cooked dish that's tender, crispy, and truly delicious. With its crunchy coating and flavorful meat, every bite is guaranteed to be satisfying. Let's cook this truly delicious Japanese chicken recipe in your own kitchen.
Ingredients
- 1 piece of boneless, skinless chicken breast
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 large egg
- 3 tablespoons all-purpose flour (plain flour)
- 1 cup Panko (Japanese bread crumbs)
- 3 cups oil (for frying)
- Tonkatsu sauce or katsu sauce (homemade or ready-made)
- Shredded cabbage
- Japanese Sesame Dressing
- Tomatoes
Cut the chicken breast lengthwise from the side to butterfly it, without cutting all the way through, then open it up like a book. Once opened, cut it in half through the middle.
Season both sides of the chicken with salt and black pepper.
Heat the oil to 340ºF (170ºC) on medium-low heat. Beat the egg.
Coat the chicken with flour and shake off any excess. Then dip it in the beaten egg to coat.
Finally, coat the chicken with panko. Remove any excess.
Heat the oil to 340ºF (170ºC). Use medium heat throughout the frying process. However, you'll need to adjust the heat up or down depending on the oil temperature.
Fry for a total of about 3 minutes, flipping the chicken halfway through. Fry one piece at a time. Fry both sides until golden brown. When removing from the oil, hold it vertically over the pot for a few seconds, then place it in a tray lined with paper towels to absorb the oil. When placing it down, keep it vertical to drain any excess oil.
Before frying the next piece, remove any leftover bits from the oil. Otherwise, the oil will become darker. Keep the oil in the pot clean.
Cut the chicken into 1-inch (2.5 cm) pieces and drizzle with tonkatsu sauce. You can now enjoy it deliciously together with shredded cabbage, Japanese Sesame Dressing, and tomatoes.
