Description
Easy chicken katsu is a Japanese crispy chicken cutlet that comes together in under 30 minutes with pantry staples you probably already have. Pound your chicken thin, coat it in breadcrumbs, and pan-fry until golden and crunchy on the outside while staying juicy inside.
Ingredients
Scale
Protein and coating:
- 4 boneless, skinless chicken breasts
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Cooking and serving:
- 2 cups vegetable oil
- 1/2 cup katsu sauce
- 2 cups cooked white rice
- 1 lemon, cut into wedges
- 2 tablespoons fresh parsley
Instructions
- Place each of your 4 chicken breasts between two pieces of plastic wrap and pound with a meat mallet until about 1/2 inch thick, using firm, even strokes.
- In one shallow bowl, combine 1 cup all-purpose flour with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- Crack 2 large eggs into a second shallow bowl and whisk them together until fully combined.
- Pour 1 cup panko breadcrumbs into a third shallow bowl for your coating station.
- Take each chicken breast and coat it thoroughly in your flour mixture, then shake off any excess before moving to the next step.
- Dip your floured chicken into the egg mixture, making sure both sides get completely covered.
- Press each piece firmly into the panko breadcrumbs, coating both sides evenly and pressing gently so the crumbs adhere properly.
- Heat 2 cups vegetable oil in a large skillet over medium-high heat for about 5 to 7 minutes until it reaches 350°F.
- Carefully place your breaded chicken into the hot oil and fry for 3 to 4 minutes on the first side until golden brown and crispy.
- Flip your chicken and fry the other side for another 3 to 4 minutes until golden brown and the internal temperature reaches 165°F.
- Transfer your cooked katsu to a paper towel-lined plate to drain the excess oil.
- Serve each piece over a bed of 2 cups cooked white rice, drizzle with 1/2 cup katsu sauce, and garnish with 2 tablespoons fresh parsley and lemon wedges.
Notes
- Pound your chicken evenly to a consistent 1/2 inch thickness so each piece cooks at the same rate without drying out.
- Set up your breading station with flour, egg, and panko in separate bowls before you start, and press the breadcrumbs firmly onto the chicken so they stay crispy instead of falling off during frying.
- Check that your oil reaches 350°F with a thermometer before adding the chicken, since oil that’s too cool makes the coating soggy and oil that’s too hot burns the outside before the inside cooks through.
- Drain your fried katsu on paper towels right after cooking, then serve it immediately while the coating is still crunchy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 590 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 160 mg