Chicken Katsu
Crispy, golden, and irresistibly tender, Chicken Katsu is a Japanese comfort food classic that’s perfect for any occasion. This mouthwatering recipe transforms simple boneless chicken breasts into a crunchy delight by coating them in seasoned flour, beaten eggs, and airy panko breadcrumbs before frying them to perfection. The result? A beautifully crisp exterior encasing juicy, flavorful chicken. Served alongside refreshing shredded cabbage and drizzled with tangy-sweet tonkatsu sauce, this dish strikes a perfect balance of textures and flavors. With minimal prep and a quick cooking time, this easy Chicken Katsu recipe is ideal for a weeknight dinner or a satisfying lunch. Perfect for fans of Japanese cuisine, this recipe promises to bring the essence of a restaurant-favorite meal right to your kitchen!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Panko breadcrumbs
- 2 cups Vegetable oil
- 2 cups Shredded cabbage
- 0.5 cup Tonkatsu sauce
Instructions
Begin by preparing the chicken breasts. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until it is about 1/2 inch thick.
Season the flattened chicken breasts on both sides with salt and ground black pepper.
Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each piece of chicken in flour, shaking off the excess. Next, dip it into the beaten eggs, and finally coat it generously with panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure they adhere properly.
In a large skillet or frying pan, heat the vegetable oil over medium-high heat. The oil should be about 1/2 inch deep and reach approximately 350°F (175°C).
Carefully add the breaded chicken breasts to the hot oil. Fry each side for about 3-4 minutes or until golden brown and cooked through. Avoid overcrowding the pan by frying in batches if necessary.
Once cooked, transfer the chicken katsu to a plate lined with paper towels to drain any excess oil.
Slice the chicken katsu into strips and serve with shredded cabbage and tonkatsu sauce.
Nutrition Facts
Calories |
5397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 444.4 g | 570% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 4871 mg | 212% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 46.7 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 306 mg | 24% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
