Chicken Katsu Recipe (Japanese Fried Chicken)
Make chicken katsu for an easy, yet crisp, juicy and delicious entree.
Servings: 4
Calories: 430
Equipment
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 2 Tablespoons all purpose flour or as needed
- 1 egg beaten
- ½ cup Panko bread crumbs or as needed
- 1 cup oil for frying, or as needed
Instructions
- Cut each chicken breast in half lengthwise, ending up with 4 pieces. Pound chicken to ½ inch thick.
- Season chicken breasts on both sides with salt and pepper.
- Into 3 separate shallow dishes, place flour, beaten egg, and Panko crumbs.
- Coat both sides of each chicken breast in flour, shaking off any excess; then dip into egg, and then press into Panko crumbs until well coated on both sides.*
- To a large skillet, add oil to reach about ¼ inch deep. Heat oil over medium high heat until it reaches 375°F. Place chicken in the hot oil, and fry 3-4 minutes per side, or until golden brown and chicken is cooked through (internal temperature of 165°F). Remove from oil and drain on paper towels. Repeat to use remaining chicken.
- Serve with tonkatsu sauce or your sauce of choice.
Notes
- *Nutrition Information includes ½ of breading.
- Refrigerate leftovers in a covered container for up to 4 days.
- Freeze portions in zip top bags for up to 2 months.
- Thaw in the refrigerator before reheating.
- Reheat in a dry skillet until chicken is warmed through and the coating is crispy again.
Nutrition
Calories: 430 | Carbohydrates: 6g | Protein: 28g | Fat: 33g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 764mg | Potassium: 472mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg