Japanese Chicken Katsu (Print Version)
# Ingredients:
→ Main Stuff
01 -
One boneless, skinless chicken breast (around 9.5 oz or 270g)
02 -
Freshly ground black pepper, a pinch (⅛ teaspoon)
03 -
Diamond Crystal kosher salt (½ teaspoon)
→ For Coating
04 -
All-purpose flour (three tablespoons)
05 -
Panko breadcrumbs from Japan (one cup)
06 -
A large egg (50g without its shell)
07 -
Neutral oil for egg mixture (half a tablespoon)
→ To Fry
08 -
Neutral oil, around 3 cups (enough to fill 1½ inches deep)
→ To Serve With
09 -
Tonkatsu sauce on the side
10 -
Cabbage, finely shredded (optional)
11 -
Dressing with Japanese sesame flavoring (optional)
12 -
Tomato pieces for garnish (optional)
# Instructions:
01 -
Carefully use the Kannon biraki method—start slicing from the center outward while cutting halfway through the thickest part. This gives you thin, flat cutlets. Once spread open, slice down the middle to split into two separate pieces.
02 -
Take a mallet or the back of a knife and flatten the chicken to around ¼ to ½ inch thick. Sprinkle both sides with salt and some black pepper.
03 -
Pour neutral oil into a medium pot (a heavy-bottomed one works best) until it’s 1½ inches deep. Warm slowly to 340°F (170°C) on medium-low heat.
04 -
Grab three containers: one for flour, another for a whisked egg mixed with ½ tablespoon oil, and the last one filled with panko.
05 -
Take a piece of chicken and make sure to coat it in the flour first. Next, dip it into the egg mixture, making sure it’s covered well. Finish by pressing it into the panko crumbs until they stick evenly.
06 -
Fry one piece at a time in the oil for around 3 minutes total. Flip it over halfway through cooking. When it’s golden and crispy, let the oil drip away by holding it vertically above the pot, then place it on a wire rack.
07 -
Cut the fried chicken into 1-inch wide strips. Arrange it on plates and pair with tonkatsu sauce, shredded cabbage, and tomato slices if you'd like.
# Notes:
01 -
This dish features crispy chicken cutlets coated in panko. Pair it with your favorite sides, and it's great for meal prep or a casual meal. Using the Kannon biraki cutting method ensures the chicken cooks evenly.
02 -
Want something lighter? You can bake the chicken instead of frying it.