Chicken Katsu

Ingredients

• •2 pcs Chicken breast
• •200 g Panko breadcrumbs
• •100 g Flour
• •2 pcs Eggs
• •1 tsp Salt
• •500 ml Oil

Instructions

1. 1

   Pound chicken breasts to even 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking and creates more surface area for the breadcrumb coating.

   💡 Consistent thickness is the secret to perfect katsu - no dry edges with raw centers.

2. 2

   Set up breading station: shallow dish with 100g flour seasoned with salt and pepper, bowl with 2 beaten eggs, dish with 200g panko breadcrumbs.

   💡 The three-stage breading (flour-egg-breadcrumbs) creates the signature ultra-crispy crust.

3. 3

   Dredge each breast in flour, shaking off excess. Dip in egg, letting excess drip back into bowl. Press firmly into panko, coating completely. Press again to adhere.

   💡 Press the panko firmly - this creates more craters and peaks = more crunch. Do not rush this step.

4. 4

   Heat 1 inch of vegetable oil to 350°F (175°C) in a deep pan. Fry chicken 4-5 minutes per side until golden brown and internal temp reaches 165°F (74°C). Drain on wire rack.

   💡 350°F is the sweet spot - oil too hot burns the coating before meat cooks. Too cool = greasy katsu.

5. 5

   Rest chicken 2 minutes on wire rack. Slice against the grain into 1/2-inch strips. Serve with steamed rice, shredded cabbage, and tonkatsu sauce.

   💡 Resting keeps juices in. Slicing against the grain ensures tender bite-size pieces.