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If you're a fan of Japanese cuisine, you've likely encountered Chicken Katsu, a beloved dish known for its crispy exterior and juicy interior. This delectable fried chicken cutlet has become a staple not only in Japan but also across the globe, captivating taste buds with its delightful crunch and savory flavors. The beauty of Chicken Katsu lies in its simplicity, yet the flavors and textures combine to create a culinary experience that is both satisfying and comforting.

Crispy Chicken Katsu

Discover the joy of making crispy Chicken Katsu at home! This delicious Japanese dish features a perfectly breaded and deep-fried chicken cutlet that's juicy on the inside and crunchy on the outside. With simple ingredients like chicken breasts, panko breadcrumbs, and tangy tonkatsu sauce, you can create a restaurant-quality meal. Add your favorite sides, and indulge in this comforting favorite! #ChickenKatsu #JapaneseCuisine #ComfortFood #HomemadeCooking #CrispyChicken
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Ingredients
  

2 boneless, skinless chicken breasts

Salt and pepper, to taste

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1/2 cup vegetable oil (for frying)

1 tbsp cornstarch (optional, for extra crispiness)

Tonkatsu sauce, for serving

Shredded cabbage, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Chicken: Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. Season both sides with salt and pepper.

    Set Up the Breading Station: In three separate shallow dishes, place the flour in the first dish, the beaten eggs in the second, and the panko breadcrumbs mixed with cornstarch in the third. The cornstarch will help to create an extra crispy texture.

      Bread the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Then dip it in the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in panko breadcrumbs, pressing gently to adhere.

        Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat until it shimmers (around 350°F or 175°C). You can test if the oil is ready by dropping a small piece of breadcrumb in; it should sizzle immediately.

          Fry the Chicken: Carefully add one or two breaded chicken breasts to the hot oil. Fry for about 5-6 minutes on each side or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). If necessary, adjust the heat to avoid burning the coating.

            Drain Excess Oil: Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Allow it to rest for a few minutes before slicing.

              Serve: Slice the chicken into strips and serve on a platter with shredded cabbage and lemon wedges. Drizzle with tonkatsu sauce or serve it on the side for dipping.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2