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Crispy Chicken Katsu

Try making this mouthwatering Crispy Chicken Katsu at home! This Japanese classic features tender chicken coated in a crunchy panko breadcrumb crust, served with tangy Tonkatsu sauce and a side of fresh cabbage. Perfect for casual dinners or impressive gatherings, this dish resonates with flavor and texture. Elevate your culinary skills and enjoy this delightful meal! #ChickenKatsu #JapaneseCuisine #HomeCooking #CrispyChicken #FoodieFavorites #EasyRecipes #CookingAtHome
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Ingredients
  

2 boneless, skinless chicken breasts

Salt and pepper, to taste

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

1 cup tonkatsu sauce (store-bought or homemade)

Shredded cabbage, for serving

Lemon wedges, for garnish

Instructions
 

Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about 1/2 inch thick for even cooking. Season both sides with salt and pepper.

    Set Up Breading Station: In three shallow dishes, place the flour in the first, the beaten eggs in the second, and the panko breadcrumbs in the third.

      Bread the Chicken: Dredge each piece of chicken in the flour, shaking off any excess. Dip into the beaten eggs, allowing the excess to drip off, and then coat thoroughly with panko breadcrumbs, pressing gently to ensure the breadcrumbs stick well.

        Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. To check if the oil is hot enough, carefully drop a few breadcrumbs into the oil; they should sizzle immediately.

          Fry the Chicken: Once the oil is hot, carefully place the breaded chicken into the skillet. Fry for about 3-4 minutes per side, or until the chicken is golden brown and cooked through (an internal temperature of 165°F). Avoid overcrowding; you may need to do this in batches.

            Drain and Rest: Transfer the fried chicken to a plate lined with paper towels to drain any excess oil. Let it rest for a few minutes before slicing.

              Serve: Slice the chicken katsu into strips and serve with a side of shredded cabbage and a generous drizzle of tonkatsu sauce. Garnish with lemon wedges for an extra zesty kick.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2