Crispy Chicken Katsu Recipe

If you’re searching for a satisfying chicken recipe that combines crunch and flavor, look no further than this Crispy Chicken Katsu recipe. This dish features tender chicken breasts coated in a crispy panko crust, making it a favorite for both dinner and lunch. It’s perfect for those moments when you want something delicious without spending hours in the kitchen.

This recipe is not just about the crunch; it’s about creating a meal that brings everyone to the table. Serve it with a side of rice and a drizzle of savory tonkatsu sauce, and you’ll have a complete dish that pleases any palate. Whether you’re cooking for family or friends, expect compliments galore!

A Delightful Crispy Chicken Katsu Recipe

The Crispy Chicken Katsu is a Japanese-inspired dish that marries juicy chicken with a crunchy exterior, delivering a perfect balance of textures. It’s a delightful meal that’s both satisfying and easy to prepare.

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
Vegetable oil for frying
Tonkatsu sauce for serving
Cooked rice and shredded cabbage for serving (optional)

Instructions

Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch. Season both sides with salt and pepper.
Dredge the Chicken: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each chicken breast first in flour, shaking off the excess, then in the egg, and finally coat with panko breadcrumbs, pressing lightly to adhere.
Fry the Chicken: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once hot, carefully add the breaded chicken breasts. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
Drain and Serve: Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. Slice the chicken into strips and serve with tonkatsu sauce, rice, and shredded cabbage, if desired.