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Chicken Katsu

A crispy and juicy Japanese chicken dish that's easy to make and delicious served with rice or in a sandwich.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 pieces boneless, skinless chicken breasts
Breading
  • 1 cup panko breadcrumbs Use for an extra crispy texture.
  • 1/2 cup all-purpose flour
  • 2 large eggs Beaten.
  • to taste salt and pepper For seasoning.
  • as needed amount vegetable oil For frying.
Serving
  • as needed katsu sauce For serving.
  • as desired cooked rice or sandwich bread Optional for serving.

Method
 

Preparation
  1. Flatten the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper.
  2. Set up a breading station with bowls of flour, beaten eggs, and panko breadcrumbs.
  3. Dredge each chicken breast in flour, dip in the egg, then coat with panko breadcrumbs.
Cooking
  1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
  2. Once hot, carefully place the breaded chicken into the oil and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
  3. Remove from the oil and drain on a paper towel-lined plate.
Serving
  1. Slice and serve with katsu sauce, alongside rice or in a sandwich, as desired.

Notes

For storage, keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven or skillet to maintain crispiness. Avoid microwaving to prevent sogginess. For a vegetarian version, use eggplant or tofu instead of chicken.