Crispy Chicken Katsu (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
One boneless, skinless chicken breast (about 9.5 oz or 270g)
02 -
1/8 tsp freshly ground black pepper
03 -
1/2 tsp Diamond Crystal kosher salt
→ Breading Station
04 -
3 tbsp plain all-purpose flour
05 -
Half a tbsp neutral oil (added to the egg)
06 -
A large egg (50g without shell)
07 -
One cup panko breadcrumbs (Japanese-style)
→ For Frying
08 -
Enough neutral oil for 1.5 inches deep frying (about 3 cups)
→ For Serving
09 -
Green cabbage (shredded, optional)
10 -
Tonkatsu dipping sauce
11 -
Fresh tomato slices (optional)
12 -
Japanese sesame dressing, if you'd like
# Preparation Steps:
01 -
With the Kannon biraki method, slice into the center of the breast halfway through, then cut toward the edges on both sides evenly. Cut along the middle to make two thinner pieces.
02 -
Flatten the chicken pieces using the back of a knife or meat mallet until evenly about 1/4 to 1/2 inch thick. Sprinkle black pepper and salt on both sides.
03 -
In a medium pot, pour enough neutral oil to reach 1.5 inches and warm it over medium-low heat until it hits 170ºC (340ºF).
04 -
Take three bowls: add flour to one, whisked egg mixed with oil in another, and panko crumbs in the last one.
05 -
Dredge each piece of chicken in the flour first, then dip in the egg-oil mixture, and finally coat with breadcrumbs, pressing gently to make them stick well.
06 -
Fry one cutlet at a time for a total of 3 minutes, turning it halfway, till it's golden and crispy. Let the oil drip off by holding it upright over the pot before putting it on a cooling rack.
07 -
Cut into one-inch strips and pair with tonkatsu sauce. Add shredded cabbage or slices of fresh tomato if you'd like.
# Additional Tips:
01 -
Crunchy panko-coated chicken cutlets make an iconic Japanese meal. The butterfly technique ensures even cooking and tender texture.
02 -
If you'd like a lighter alternative, try baking instead of deep-frying.