Chicken Katsu
Chicken katsu is a wonderful Japanese panko fried chicken cutlet. These extra crispy chicken pieces are a family favorite, plus they freeze and reheat well. Serve them like chicken tenders, with rice or make a delicious chicken katsu sandwich.
Servings 4
Calories 600kcal
Ingredients
- 2 lbs boneless skinless chicken breast
- 1 cup all purpose flour
- 2-3 large eggs
- 7 oz 3 cups panko bread crumbs about 3 cups
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Oil for frying about 1-2 cups
Instructions
- Using a sharp chefs knife, trim off excess fat from chicken. Starting at one end of the breast, begin cutting slices at a 45-degree angle. Depending on the size of the breast, you will be able to cut 4-7 small cutlets.
- Once all the chicken breasts are sliced, season both sides with salt and pepper.
- You will need 3 shallow bowls. One will hold the flour, one will hold the eggs (whisked) and the third will hold the panko crumbs.
- With each chicken cutlet, start by coating completely with flour. Then dip the chicken in the egg. Finish by pressing the chicken piece into the panko crumbs. Be sure to press the panko firmly into both sides of the chicken cutlet. You will see that as you press, the chicken will spread and even out in thickness.
- Place the breaded chicken on a large baking sheet. Continue breading the remainder pieces of chicken until they are all done.
- Add ½ to 1-inch of oil to a large frying pan and warm over medium heat, about 350F. You know the oil is hot enough when you add a few panko crumbs to the oil and it bubbles and browns.
- Add 3-4 chicken cutlets to the hot oil, making sure you do not crowd the pan. The oil should go up the sides of the chicken and may not completely cover it. This is fine. You could deep fry your cutlets, but it is not necessary.
- After a few minutes, you will notice the sides started to turn golden. At this time flip the chicken over and brown the other side. Because the cutlets are thin, they do not require long frying times. The chicken is cooked through when the crust is golden on both sides.
- Continue frying the chicken cutlets until they are done. Add more oil as needed. Once done, place the fried chicken cutlets on a cooling rack set over a baking sheet for the oil to drain.
- If you are preparing a large batch of chicken katsu, you will need to clean the oil so the breadcrumbs don’t burn and turn your oil dark. I usually stop cooking and then pour the hot oil thru a fine sieve to remove the browned bits of bread crumbs.
- You can now transfer the oil back to the pan, adding more if needed, and finish frying the chicken
Notes
Use a fork or chopsticks to transfer the pieces from bowl to bowl. This keeps you from developing fat flour finger tips as you work.
TO STORE: Store any leftover chicken in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
TO REHEAT: Once thawed, place on a baking sheet and reheat at 350F (180C) for 10–15 minutes. If frozen, reheat for 20-30 minutes.
Nutrition
Serving: 3pieces | Calories: 600kcal | Carbohydrates: 60g | Protein: 61g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 227mg | Sodium: 1240mg | Potassium: 1002mg | Fiber: 3g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 5mg
