Chicken Katsu
Tender chicken breast in a crispy golden panko crust — clean, satisfying, and endlessly versatile.
Ingredients
| 2 | chicken breasts (about 6 oz/170g each) |
| 1/2 cup (60g) | all-purpose flour |
| 2 | eggs, beaten |
| 1 cup (60g) | panko breadcrumbs |
| — | neutral oil for deep or shallow frying |
| — | salt and pepper |
| — | tonkatsu sauce or Worcestershire sauce, to serve |
| — | shredded cabbage, lemon wedges, to serve |
Instructions
- Butterfly or pound the chicken breasts to an even 1/2-inch (1.2cm) thickness. Season with salt and pepper.
- Set up a breading station: flour, beaten egg, and panko in three separate bowls.
- Dredge each chicken breast in flour, dip in egg, then coat evenly with panko, pressing gently to adhere.
- Heat oil to 350°F (175°C). Fry the chicken for 3–4 minutes per side until golden and cooked through. Drain on a rack.
- Slice into strips. Serve with shredded cabbage, lemon, and tonkatsu sauce.