Chicken Katsu
This Chicken Katsu recipe features a crispy panko crust, ensuring juicy chicken cooked to perfection.
Contents (2 sections)▾
Ingredients
- 2 chicken thighs or breasts (about 250g each)
- 100g panko bread crumbs
- 1 large egg
- 50g all-purpose flour
- 200g finely shredded cabbage
- 50ml tonkatsu sauce
- Salt and pepper to taste
- Vegetable oil for frying
Steps
Pound the chicken to an even thickness (about 1.5 cm) to ensure it cooks evenly and quickly.
Season the chicken with salt and pepper on both sides.
Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with panko.
Coat each chicken piece first in flour, then dip in egg, and finally coat thoroughly with panko.
Heat vegetable oil in a deep skillet to 170–175°C. Use enough oil to cover the chicken pieces.
Carefully add the chicken to the hot oil and fry for about 4-5 minutes on each side, or until the crust is deep golden brown.
Check that the internal temperature of the chicken reaches 74°C using a thermometer.
Once cooked, remove the chicken from oil and let it rest for 3 minutes before slicing.
Serve with freshly shredded cabbage and drizzle with tonkatsu sauce.
Tools you'll want
- · Cast-iron skillet (Lodge, 6.5–10in)
Why this works
The key to achieving a perfectly crispy Chicken Katsu lies in the technique of breading and frying. Using panko bread crumbs creates a light and airy crust that crisps beautifully when fried. By pounding the chicken to an even thickness, you ensure that the meat cooks through without over-browning the crust. Maintaining the oil temperature between 170–175°C is crucial; too low, and the chicken absorbs oil, becoming greasy, while too high can burn the panko before the chicken cooks through. If the crust starts to brown too quickly, lower the heat to allow the chicken to cook through without burning the exterior. After frying, letting the chicken rest for three minutes allows juices to redistribute, preventing a dry cutlet. If it breaks during frying, adjust the oil temperature and ensure the chicken is well-coated to maintain its structure.
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