Chicken Katsu Fried Chicken Coated in Japanese Breadcrumbs
Crispy, golden, and irresistibly savory, this Chicken Katsu Fried Chicken Coated in Japanese Breadcrumbs is a delightful twist on classic fried chicken. Made with tender, pounded chicken cutlets, each piece is coated in a flavorful trio of flour, egg wash, and panko breadcrumbs for a perfectly crunchy exterior that stays light and airy. Fried to golden perfection, this Japanese-inspired dish is best served with a drizzle of tangy tonkatsu sauce, steamed rice, and fresh shredded cabbage for a well-rounded meal. With just 20 minutes of prep and 15 minutes of cooking time, this easy yet satisfying recipe brings restaurant-quality katsu straight to your table. Perfect for weeknight dinners or a fun culinary adventure, this dish captures the vibrant flavors of Japanese comfort food.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 2 cups panko breadcrumbs
- 3 cups vegetable oil
- 0.5 cup tonkatsu sauce
Instructions
Carefully slice each chicken breast in half horizontally to create thinner cutlets. Place each piece between two sheets of plastic wrap and pound gently with a meat mallet until about 1/2-inch thick.
Season both sides of the chicken cutlets with salt and black pepper.
Set up a breading station with three shallow dishes. In the first dish, add the all-purpose flour. In the second dish, whisk together the eggs and water. In the third dish, add the panko breadcrumbs.
Dredge each chicken piece first in flour, shaking off the excess. Then dip it into the egg wash, allowing any excess to drip off. Finally, coat it thoroughly with panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature for best results.
Carefully lower the chicken cutlets into the hot oil, cooking in batches to avoid overcrowding. Fry each piece for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
Remove the cooked chicken from the oil and place it on a plate lined with paper towels to drain any excess grease.
Serve the chicken katsu hot with a side of steamed rice and a drizzle of tonkatsu sauce. Optionally, pair with shredded cabbage or a light salad.
Nutrition Facts
Calories |
7667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 666.3 g | 854% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 403.2 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 4862 mg | 211% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 42.9 g | ||
| Protein | 254.2 g | 508% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 207 mg | 16% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 530 mg | 11% | |
*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.
