Description
Crispy Homemade Chicken Katsu is a classic Japanese dish featuring tender, pounded chicken breasts coated in a light flour and egg batter, then dredged in crunchy panko breadcrumbs and pan-fried to golden perfection. Paired with savory tonkatsu sauce, this recipe delivers a satisfying combination of textures and flavors perfect for a comforting meal.
Ingredients
Scale
Chicken
- 1 pound Boneless, Skinless Chicken Breasts (Approximately 2 chicken breasts)
Breading
- 1/2 cup All-Purpose Flour (Helps the egg adhere to the chicken)
- 2 large Eggs (Binding agent for the breadcrumbs)
- 1 cup Panko Breadcrumbs (For a crispy texture)
Seasoning
- 1 teaspoon Salt (For seasoning)
- 1/2 teaspoon Black Pepper (For seasoning)
Cooking
- 1 cup Vegetable Oil (For frying)
Serving
- 1/4 cup Tonkatsu Sauce (For serving)
Instructions
- Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch to ensure uniform cooking.
- Season the chicken: Season both sides of the chicken breasts liberally with salt and black pepper to enhance flavor.
- Set up dredging station: Arrange three shallow bowls — one with all-purpose flour, one with whisked eggs, and one with panko breadcrumbs.
- Coat with flour: Dredge each chicken breast in the flour, shaking off any excess to prevent a clumpy coating.
- Dip in egg: Submerge the floured chicken breasts into the whisked eggs, ensuring they are fully coated to help the breadcrumbs stick.
- Coat with breadcrumbs: Press the chicken breasts into the panko breadcrumbs, covering both sides thoroughly for maximum crispiness.
- Heat oil: Heat vegetable oil in a large skillet over medium-high heat until shimmering and hot enough for frying.
- Fry chicken: Carefully place the breaded chicken breasts into the hot oil and fry approximately 4-5 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F).
- Drain excess oil: Remove the chicken from the skillet and place it on a paper towel-lined plate to absorb any excess oil.
- Rest and slice: Allow the chicken to rest a few minutes to retain juices before slicing into strips.
- Serve: Present the chicken katsu drizzled with tonkatsu sauce or serve the sauce on the side for dipping.
Notes
- For even cooking, make sure chicken breasts are pounded to uniform thickness.
- Use fresh panko breadcrumbs for the crispiest coating.
- Maintain medium-high heat for frying to ensure a golden crust without overcooking the chicken.
- Drain fried chicken on paper towels to remove excess oil and keep it crisp.
- Tonkatsu sauce can be substituted with Worcestershire sauce mixed with ketchup for a homemade alternative.
