Chicken Katsu Recipe
Authentic chicken katsu recipe with step-by-step instructions
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Servings: 4 People
Calories: 481kcal
Equipment
- 1 Pot For frying chicken
- 1 Kitchen mallet
Ingredients
- 1 lb. Boneless chicken thighs (Can also use boneless chicken breasts)
- 2 Eggs
- 2 Cups Panko breadcrumbs
- 1 Cup All-purpose flour
- 1/2 tsp. Salt
- 1/8 tsp. Black Pepper
- Vegetable oil
Instructions
- Heat vegetable oil on medium heat to 350 degrees.
- Cut chicken into 4 evenly sized pieces and trim fat. Using a meat tenderizer or mallet, flatten the chicken pieces until they are around 1/2 inch thick. This will allow them to cook more evenly.
- Lightly season the chicken pieces with salt and pepper.
- Prepare ingredients by whisking the two eggs together in a small bowl. Add flour and Panko bread crumbs to two separate plates so you can quickly add the batter to the chicken prior to cooking.
- Lightly cover the chicken with flour as this will help the batter stick. Then dip the chicken into the bowl of whisked egg. Finally, dip the chicken into the Panko breadcrumbs making sure to get a thick coat.
- Gently place the chicken in oil and cook for around 3 minutes on each side. I like to use tongs to add the chicken to the oil to avoid any splattering. Make sure to only cook 1-2 pieces at a time as to not overcrowd the pot.
- Once the chicken is done cooking, remove each piece from oil and place on a paper towel-lined plate. After cooking each batch, remove any extra Panko crumbs with a screen to prevent the pieces burning.
- Slice into strips before serving. I like to serve with katsu sauce.
Nutrition
Serving: 4oz | Calories: 481kcal | Carbohydrates: 20g | Protein: 19g | Fat: 36g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 532mg | Potassium: 292mg | Fiber: 1g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg