Chicken Katsu
Crispy and golden Chicken Katsu made with tender chicken, crunchy panko breadcrumbs, and a flavorful coating. Perfectly served with steamed rice, shredded cabbage, and katsu sauce for a satisfying meal.
Ingredients
For The Chicken
- 2 boneless skinless chicken breasts
- ½ tsp salt
- ½ tsp black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp paprika
- Oil for frying
For Serving
- Katsu sauce
- Shredded cabbage
- Steamed rice
- Lemon wedges optional
Instructions
- Prepare the chicken: Place each chicken breast between two pieces of plastic wrap and gently pound until evenly thin.
- Season: Season both sides of the chicken with salt and black pepper.
- Prepare the coating: Place flour in one bowl, beaten eggs in a second bowl, and panko breadcrumbs mixed with garlic powder and paprika in a third bowl.
- Coat the chicken: Dip each chicken breast into the flour, then the beaten egg, and finally press into the panko breadcrumbs until completely coated.
- Heat the oil: Heat about 1–2 cm of oil in a large frying pan over medium heat.
- Fry the chicken: Carefully place the coated chicken into the hot oil and fry for about 3–4 minutes on each side, or until golden brown and fully cooked.
- Drain: Transfer the chicken to a paper towel-lined plate and let the excess oil drain.
- Slice and serve: Slice the chicken into strips and serve with katsu sauce, shredded cabbage, and steamed rice.