Homemade Crispy Chicken Katsu

Ingredients

• 4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
• Salt and pepper, to taste Salt and pepper, to taste
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups panko breadcrumbs (180g) 2 cups panko breadcrumbs (180g)
• Vegetable oil, for frying Vegetable oil, for frying
• Tonkatsu sauce, for serving Tonkatsu sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch (1.25cm).
2. 2.
   Season the chicken breasts with salt and pepper on both sides.
3. 3.
   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. 4.
   Dredge each chicken breast in flour, shaking off any excess.
5. 5.
   Dip the chicken breast into the beaten eggs, allowing any excess to drip off.
6. 6.
   Press the chicken breast firmly into the panko breadcrumbs, ensuring it is evenly coated on all sides. Repeat with the remaining chicken breasts.
7. 7.
   Heat vegetable oil in a large skillet over medium heat. The oil should be about 1/4 inch (0.6cm) deep.
8. 8.
   Carefully place the breaded chicken breasts into the hot oil and cook for about 4-5 minutes per side, or until golden brown and cooked through.
9. 9.
   Remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil.
10. 10.
    Slice the chicken katsu into strips and serve with tonkatsu sauce for dipping.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness to ensure they cook evenly and remain tender.

Tips & Tricks

• For an extra crispy crust, double coat the chicken by repeating the egg and breadcrumb steps.
• If you prefer a lighter version, you can bake the breaded chicken in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through.
• Serve the chicken katsu with a side of shredded cabbage for a refreshing crunch.

Serving advice

Serve the homemade crispy chicken katsu with a side of steamed rice and a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the sliced chicken katsu on a plate, drizzle tonkatsu sauce over the top, and garnish with a sprinkle of sesame seeds and chopped green onions for an appealing presentation.