Description
Learn how to make deliciously crispy Chicken Katsu at home with this easy recipe. Tender chicken breasts coated in panko breadcrumbs and fried to golden perfection, served with tonkatsu sauce and optional sides of shredded cabbage and steamed rice.
Ingredients
Scale
Chicken Katsu:
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thick)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 1/2 cups panko breadcrumbs
- vegetable oil for frying
For Serving:
- tonkatsu sauce
- shredded cabbage
- steamed rice (optional sides)
Instructions
- Season the chicken: Season chicken breasts with salt and pepper on both sides.
- Coat the chicken: Dredge each chicken piece in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
- Fry the chicken: Heat oil in a skillet, fry chicken for 3–4 minutes per side until golden and cooked through.
- Serve: Drain excess oil on paper towels, slice, and serve with tonkatsu sauce, cabbage, and rice.
Notes
- For extra crispiness, press breadcrumbs firmly onto the chicken.
- Chicken thighs can be used for a juicier result.
- Oven-baking or air frying alternatives are possible but may yield a different texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 420
- Sugar: 1g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 135mg
