Chicken Katsu

Yuka

Chicken katsu is chicken breast covered with panko and deep-fried. It is crispy and easy to cook. Chicken katsu with warm rice is really good but you can make it into a delicious chicken katsu sandwich too!

5 from 6 votes

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Cook Time 20

Total Time 20

Course Main Course

Cuisine Japanese

Servings people

Calories 257.69 kcal

Ingredients

300 g boneless chicken breast
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon ranch seasoning powder Here to buy. If you don't want this, you can skip!

Deep fry batter

4 tbsp all-purpose flour
1 large egg(s) You can substitute with 3 Tbsp mayo + 1/2 cup water
1 cup panko Use more panko if you need.

Deep fry

2 cups neutral-flavored oil (vegetable, rice bran, canola, etc)

Instructions

Gather all the ingredients.
Slice the chicken into ½ inch (1.3 cm) wide pieces. Use a Meat Mallet and make the chicken ¼ to ⅓ inch thick. (6 mm to 8.4 mm).
*if the chicken breast is already thinly cut, you can skip this.
Add salt, black pepper, and ranch seasoning powder(only if you want) on both sides.
In a medium bowl, add egg and beat.
Dip each slice of chicken into the flour first and dust with extra flour.
Then dip in the beaten egg and dust with extra egg.
Then, cover with panko. Remove any excess.
In a medium pot or pan, add oil. Heat to 340ºF (170ºC).
Add one piece at a time. If you add more than one at a time, the temperature will drop and it won't cook through.
Deep-fry for 3 minutes. Turn the chicken once halfway at the 1 minute 30 seconds mark.
After 3 minutes total, put it on the paper towel-lined wire rack.
Cut the chicken into 1 inch (2.5 cm) wide pieces. You can serve with warm rice or make a sandwich! Don't forget to add tonkatsu sauce!

Nutrition

Calories: 257.69kcalCarbohydrates: 16.77gProtein: 19.49gFat: 11.57gSodium: 414.11mgFiber: 0.84gSugar: 0.65g

Keyword chicken, deep-fry