Chicken Katsu

Crispy, golden Chicken Katsu  — perfectly crunchy and juicy every time!

Ingredients

• Chicken breasts or thighs, tenderized to even thickness
• ½ tsp salt
• Pinch of white pepper
• 100 g all-purpose flour
• 1 large egg, beaten
• 100 g panko breadcrumbs
• Cooking oil, for shallow frying
• Tonkatsu sauce or favorite dipping sauce, for serving

Instructions

1. Prep: Tenderize chicken to an even thickness. Season with salt and white pepper.
2. Set up trays:
   • Tray 1: Flour
   • Tray 2: Beaten egg
   • Tray 3: Panko breadcrumbs

   Prepare a wire rack lined with paper towels for draining fried chicken.

3. Coat: Dredge chicken in flour, shaking off excess. Dip into the egg, then press into panko until fully coated.
4. Shallow fry: Heat 1.5″ of oil in a heavy-bottomed pot to 350°F (175°C). Fry chicken 1.5–2 minutes per side until golden brown, flipping carefully away from your body.
5. Drain & Rest: Transfer chicken to the wire rack to drain excess oil. Rest 2–3 minutes to maintain crispiness.
6. Serve: Slice and enjoy immediately with Tonkatsu sauce or your favorite dipping sauce.