Chicken Katsu

Crispy, golden Chicken Katsu  — perfectly crunchy and juicy every time!

Ingredients

• Chicken breasts or thighs, tenderized to even thickness

• ½ tsp salt

• Pinch of white pepper

• 100 g all-purpose flour

• 1 large egg, beaten

• 100 g panko breadcrumbs

• Cooking oil, for shallow frying

• Tonkatsu sauce or favorite dipping sauce, for serving

Instructions

1. Prep: Tenderize chicken to an even thickness. Season with salt and white pepper.

2. Set up trays:

• Tray 1: Flour

• Tray 2: Beaten egg

• Tray 3: Panko breadcrumbs

Prepare a wire rack lined with paper towels for draining fried chicken.

3. Coat: Dredge chicken in flour, shaking off excess. Dip into the egg, then press into panko until fully coated.

4. Shallow fry: Heat 1.5″ of oil in a heavy-bottomed pot to 350°F (175°C). Fry chicken 1.5–2 minutes per side until golden brown, flipping carefully away from your body.

5. Drain & Rest: Transfer chicken to the wire rack to drain excess oil. Rest 2–3 minutes to maintain crispiness.

6. Serve: Slice and enjoy immediately with Tonkatsu sauce or your favorite dipping sauce.

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