Crispy Japanese Chicken Katsu (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 piece boneless, skinless chicken breast (9.5 oz/270g)
02 -
½ teaspoon Diamond Crystal kosher salt
03 -
⅛ teaspoon freshly ground black pepper
→ Breading Station
04 -
3 tablespoons all-purpose flour
05 -
1 cup panko (Japanese breadcrumbs)
06 -
1 large egg (50g without shell)
07 -
½ tablespoon neutral oil (for the egg mixture)
→ For Frying
08 -
3 cups neutral oil (enough for 1½ inches depth)
→ For Serving
09 -
Tonkatsu sauce
10 -
Shredded green cabbage (optional)
11 -
Japanese sesame dressing (optional)
12 -
Tomato wedges (optional)
# Instructions:
01 -
Using the Kannon biraki technique, score the middle of the chicken breast halfway through, then slice from the center outward on both sides to create even, thin cutlets. Cut down the center to create two pieces.
02 -
Pound the chicken pieces to an even ¼ to ½ inch thickness using a meat mallet or back of a knife. Season both sides with kosher salt and black pepper.
03 -
Pour neutral oil into a medium heavy-bottomed pot to a depth of 1½ inches. Heat to 340ºF (170ºC) over medium-low heat.
04 -
Prepare three separate containers: one with flour, one with beaten egg mixed with ½ tablespoon oil, and one with panko breadcrumbs.
05 -
Coat each piece of chicken in flour, then egg mixture, and finally panko, pressing the breadcrumbs firmly to adhere.
06 -
Deep-fry one piece at a time for 3 minutes total, flipping halfway through, until golden brown. Drain excess oil by holding vertically over the pot before transferring to a wire rack.
07 -
Slice into 1-inch strips and serve with tonkatsu sauce, shredded cabbage, and optional tomato wedges.
# Notes:
01 -
This classic Japanese dish features crispy panko-breaded chicken cutlets that are perfect for both weeknight dinners and meal prep. The special Kannon biraki butterfly technique ensures even cooking.
02 -
For a healthier version, this recipe can be adapted for baking instead of frying.