Super Easy Chicken Katsu

Super Easy Chicken Katsu is a popular Japanese dish featuring crispy, golden-breaded chicken cutlets that are both tender and juicy on the inside. The chicken is coated in panko breadcrumbs, which give it a light, crunchy texture when fried to perfection. Chicken Katsu is simple yet satisfying, offering a comforting meal that’s easy to make at home. It’s a delicious and versatile favorite.

Super Easy Chicken Katsu Ingredients

• 1 Chicken breast, halved cut in the middle, so the fillet is not so think. Around half an inch
• Salt and black pepper to season the chicken
• 1 Tablespoon White flour
• 1 Egg, beaten
• ½ cup Panko
• Oil for frying

How to Make the Best Chicken Katsu

1. Start by slicing the chicken breast in half. You don’t want too thin slices, so cutting in half is enough.
2. Season the chicken with salt and black pepper to taste.
3. Coat the chicken in white flour.
4. In a big enough bowl (should fit the chicken breasts), add the egg and mix it with a fork so the white and yellow part are mixed. Add one chicken breast at a time, with the help of a fork. Make sure the whole chicken is coated in the egg.
5. In a bowl or plate, add the panko flour. Immediately after you place the chicken into the beaten egg, place it into the panko flour plate. Coat it well.
6. In a large frying pan on medium-high heat, add the oil. Wait for the vegetable oil to be hot. Fry the chicken on each side until golden brown. It should take around 3 minutes per side. If you have a food thermometer, the inside of the chicken should be at 165°F (75°C).
7. Serve it on top of white rice. It also goes great with Japanese curry (Kare Raisu). Find a Kare Raisu Recipe here: https://whatsfordinnertoday.com/japanese-beef-curry-kare-raisu/

Recipe Tips

How to Perfectly Fry Chicken Katsu

1. Heat about 1/2 inch of vegetable oil in a frying pan over medium heat until it reaches 350°F (175°C), if you have a food thermometer. Otherwise, you can test it by dropping a breadcrumb into the oil—if it sizzles and floats, the oil is ready.
2. Carefully place the coated chicken into the hot oil. Fry each side for about 3 minutes, or until golden brown and crispy. Make sure the chicken reaches an internal temperature of 165°F (75°C).
3. Once fried, transfer the chicken to plate with a paper towel to drain excess oil.
4. Serve immediately.

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