Crispy Chicken Katsu (Print Version)
# Ingredients:
→ Main Items
01 -
1 boneless, skinless chicken breast (approx. 270g / 9.5 oz)
02 -
⅛ teaspoon ground black pepper
03 -
½ teaspoon kosher salt (Diamond Crystal preferred)
→ Coating Station
04 -
1 large egg (weighs 50g without shell)
05 -
½ tablespoon neutral oil (mix with the egg)
06 -
3 tablespoons plain flour
07 -
1 cup Japanese-style panko crumbs
→ Cooking Oil
08 -
3 cups neutral frying oil (enough for about 1½-inch depth)
→ Optional Sides
09 -
Cabbage (shredded, optional)
10 -
Tonkatsu dipping sauce
11 -
Tomato slices (optional)
12 -
Japanese sesame salad dressing (optional)
# Instructions:
01 -
Slice the fillet lengthwise in the middle using the Kannon biraki method. Cut outward to create a flatter, thinner piece. Split the cutlet into two sections once flattened.
02 -
Flatten both thicker and thinner areas of the fillet to a uniform thickness (¼ to ½ inch) with a mallet or back of a sturdy knife. Sprinkle salt and black pepper over the surface of both sides.
03 -
Fill a sturdy pot with oil so it’s about 1½ inches deep. On medium-low heat, slowly bring up the temperature to 170ºC (340ºF).
04 -
Set out three shallow containers. Add plain flour to one, the egg-oil mix to another, and panko crumbs to the last one.
05 -
Dip each fillet in flour first, then the egg mixture, and finally press into panko crumb bowl so crumbs stick well. Shake off loose bits.
06 -
Deep-fry individual pieces for about 3 minutes each, flipping midway. Let any extra oil drip off by holding the cutlet upward before moving it onto a rack to cool.
07 -
Slice the chicken into strips (about 1 inch wide) and enjoy with tonkatsu sauce. Add extras like cabbage or tomato slices, if you like.
# Notes:
01 -
This popular Japanese meal is known for its crunchy outer crust and juicy chicken inside. The special butterfly technique makes sure it cooks evenly each time.
02 -
Want a slightly healthier option? You can bake it instead of deep-frying!