Chicken Katsu Recipe
Crunchy, golden chicken katsu is a quick and satisfying Japanese dish, featuring tender chicken coated in crispy panko breadcrumbs, perfect for a comforting meal that’s simple yet flavorful.
Equipment
- Meat mallet or rolling pin (for pounding chicken)
- Shallow bowls (for flour, egg, and panko)
- Frying pan or deep skillet
- Tongs or Slotted Spoon
- Paper towels (for draining)
- Plate or tray for resting cooked chicken
Ingredients
- 4 skinless boneless chicken breast halves - pounded to ½-inch thickness
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 egg beaten
- 1 cup panko bread crumbs
- 1 cup oil for frying or as needed
Instructions
- Pound chicken breasts to about ½-inch thickness; season with salt and pepper.
- Dredge each piece in flour, then dip into beaten egg, and coat thoroughly with panko breadcrumbs.
- Heat oil in a frying pan over medium heat until hot but not smoking.
- Fry chicken pieces for 3-4 minutes per side or until golden brown and cooked through.
- Remove chicken and drain on paper towels to remove excess oil.
- Serve hot with your favorite dipping sauce or side.
