Description
This Irresistibly Crunchy Fried Chicken Katsu recipe brings the perfect crispy texture to tender chicken breasts or thighs coated in panko breadcrumbs. Ideal for a comforting meal, served with traditional tonkatsu sauce, it’s a wonderfully easy homemade take on a popular Japanese classic.
Ingredients
Scale
Chicken and Seasoning
- 2 pieces Chicken Breasts or Thighs (pounded to ½ inch thickness)
- Salt, to taste
- Black Pepper, to taste
Breading
- 1 cup All-Purpose Flour
- 2 Eggs (beaten)
- 1 cup Panko Breadcrumbs
For Frying and Serving
- Enough Vegetable Oil (for frying)
- Tonkatsu Sauce, to taste
Instructions
- Prepare the Chicken: Season the pounded chicken pieces evenly with salt and black pepper on both sides for a balanced flavor base before breading.
- Set Up Breading Stations: Place the all-purpose flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third. This setup allows for efficient and even coating of the chicken.
- Bread the Chicken: Dredge each chicken piece first in the flour, shaking off any excess, then dip into the beaten eggs ensuring full coverage, and finally coat thoroughly with panko breadcrumbs. Press gently to help the breadcrumbs adhere well.
- Heat the Oil: Pour enough vegetable oil into a deep skillet or frying pan to reach about ½ inch depth. Heat it over medium-high heat until it reaches approximately 350°F (175°C) or until a breadcrumb dropped into the oil sizzles immediately.
- Fry the Chicken: Carefully place the breaded chicken pieces into the hot oil. Fry for about 6-7 minutes on each side or until they become golden brown and crispy, and the internal temperature reaches 165°F (74°C). Adjust heat as necessary to prevent burning.
- Drain and Serve: Remove the cooked chicken katsu from the oil and place on paper towels to drain excess oil. Serve hot with tonkatsu sauce drizzled or on the side for dipping.
Notes
- For extra crispiness, double coat the chicken by repeating the egg and panko steps.
- Use a meat thermometer to ensure the chicken is fully cooked inside.
- Serve with steamed rice and shredded cabbage for a traditional Japanese experience.
- Can substitute chicken thighs for juicier results, but cook times may vary slightly.
