Crispy Chicken Katsu

local_grocery_store Ingredients

• 1 pound 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• to taste Salt
• to taste Black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• for frying Vegetable oil
• for serving Steamed rice
• for serving Katsu sauce

restaurant_menu Method

1. 1.Season the chicken breasts with salt and black pepper on both sides.
2. 2.Dredge each chicken breast in flour, shaking off any excess.
3. 3.Dip the chicken breasts into the beaten eggs, allowing any excess to drip off.
4. 4.Coat the chicken breasts in panko breadcrumbs, pressing gently to adhere.
5. 5.Heat vegetable oil in a large skillet over medium-high heat.
6. 6.Fry the chicken breasts until golden brown and cooked through, about 4-5 minutes per side.
7. 7.Transfer the chicken to a paper towel-lined plate to drain any excess oil.
8. 8.Slice the chicken katsu into strips and serve with steamed rice and katsu sauce.

lightbulb_outline Tips

• chevron_rightFor extra flavor, marinate the chicken breasts in a mixture of soy sauce, ginger, and garlic before breading and frying.
• chevron_rightIf you don't have panko breadcrumbs, regular breadcrumbs will work too, but the texture won't be as crispy.
• chevron_rightMake sure the oil is hot enough before frying the chicken to ensure a crispy crust.