Crispy Chicken Katsu Easy (Print-Friendly Version)
Golden chicken pieces coated in panko, fried to crisp perfection, ready to enjoy with your favorite sauce.
# Ingredients You’ll Need:
→ Main Components
01 -
4 boneless, skinless chicken breasts
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
1 cup all-purpose flour
05 -
2 large eggs
06 -
1 tablespoon water
07 -
2 cups panko breadcrumbs
08 -
Vegetable oil, for frying
# How to Make It:
01 -
Flatten each chicken breast to approximately 1/2 inch thickness using a meat mallet or rolling pin. Season both sides with salt and black pepper.
02 -
Arrange three shallow bowls: one with flour, another with eggs beaten together with water, and the third containing panko breadcrumbs.
03 -
Coat each seasoned chicken breast first in flour, shaking off excess; dip into the egg mixture, then press into panko breadcrumbs to ensure full coverage.
04 -
Pour vegetable oil into a large skillet to a depth of 1/2 inch. Heat over medium-high heat until the oil reaches 350°F.
05 -
Carefully place chicken breasts into the hot oil. Fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
06 -
Cut the cooked chicken into strips. Present over freshly steamed rice and, if desired, drizzle with tonkatsu sauce or barbecue sauce.
# Extra Suggestions:
01 -
For optimal crispiness, avoid overcrowding the pan and maintain oil temperature for even frying.