• 2 boneless, skinless chicken breasts

• 1/2 cup all-purpose flour

• 2 large eggs

• 1 cup panko breadcrumbs (Japanese-style for extra crunch)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Vegetable oil for frying

• Tonkatsu sauce (optional, but highly recommended)

Preparation Tips

• Use chicken breasts sliced in half lengthwise for quicker, more even cooking.

• Pound the chicken to an even thickness (around 1/2 inch) so it fries evenly.

• Set up a dredging station before you begin.

• Don’t skip the panko—it’s the secret to that signature crunch.

• Let the breaded chicken rest for a few minutes before frying.

Step-by-Step Cooking Instructions

Step 1: Slice the chicken breasts in half horizontally to make four thinner cutlets. Place between plastic wrap and gently pound to even thickness.

Step 2: Set up your dredging station with three shallow bowls: one for flour (mixed with salt and pepper), one for beaten eggs, and one for panko breadcrumbs.

Step 3: Dredge each chicken piece first in the flour (shake off the excess), then dip into the egg, and finally coat well with the panko.

Step 4: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. It should be hot but not smoking (around 350°F if using a thermometer).

Step 5: Carefully lay the chicken into the hot oil. Fry 2 pieces at a time for 3–4 minutes on each side until golden brown and crispy.

Step 6: Remove the chicken and drain on a wire rack or paper towel-lined plate.

Step 7: Slice the chicken katsu into strips and serve with steamed rice and a drizzle of tonkatsu sauce.

Pro Tips for the Best Chicken Katsu

• Don’t overcrowd the pan—fry in batches for maximum crispiness.

• Keep your oil at a steady temperature to avoid greasy chicken.

• Let the fried chicken rest a minute before slicing so it stays juicy.

• A wire rack helps keep the coating crispy while it cools.

How to Best Serve Chicken Katsu

• With a bowl of steamed white rice

• Alongside shredded cabbage and tonkatsu sauce

• Tucked into a sandwich or wrap

• With a side of Japanese curry

• On top of a salad for a crispy protein boost

Common Mistakes to Avoid & How to Perfect the Recipe

• Skipping the panko: Regular breadcrumbs won’t give that same crunch.

• Not pounding the chicken evenly: It won’t cook properly.

• Using too little oil: You want at least half an inch for even frying.

• Overcrowding the skillet: Lowers the oil temperature and causes a soggy crust.

• Not seasoning the flour: It adds flavor right from the start.

Best Side Dishes for Chicken Katsu

• Steamed jasmine or short-grain rice

• Japanese potato salad

• Cucumber sunomono (Japanese vinegar salad)

• Pickled vegetables

• Miso soup

• A light green salad with sesame dressing

Storage and Reheating Instructions

• Store leftover chicken in an airtight container in the fridge for up to 3 days.

• To reheat, use an oven or toaster oven at 350°F for about 10 minutes.

• Avoid microwaving—it ruins the crispiness.

• You can freeze the cooked chicken katsu for up to 1 month. Reheat in the oven directly from frozen.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes! Just make sure to trim any excess fat and pound them to even thickness.

Q: Can I bake instead of fry?
A: You can, but you won’t get the same level of crispiness. If baking, use a wire rack and spray with oil.

Q: What can I use instead of panko?
A: You can try crushed cornflakes or homemade breadcrumbs, but panko really makes the difference.

Q: Can I make this gluten-free?
A: Use rice flour, gluten-free panko, and tamari instead of regular soy sauce if you’re serving it with sauce.

Q: Is tonkatsu sauce necessary?
A: It’s not a must, but it adds amazing flavor. You can buy it or make a quick version with ketchup, soy sauce, and Worcestershire.

Q: Can I prep this ahead of time?
A: You can bread the chicken and store it in the fridge for a few hours before frying.

Q: What oil is best for frying?
A: Use neutral oils like vegetable, canola, or peanut oil with a high smoke point.

Conclusion

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