Description
This crispy chicken katsu recipe features tender breaded chicken breasts fried to golden perfection and served over warm white rice with a drizzle of savory tonkatsu sauce. A delicious and quick Japanese-inspired meal perfect for a satisfying lunch or dinner for two.
Ingredients
Scale
Chicken Katsu
- 2 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Sides & Sauce
- 2 cups cooked white rice
- 1/4 cup tonkatsu sauce
Instructions
- Heat oil: Preheat vegetable oil in a large skillet over medium heat until hot but not smoking, for frying the chicken perfectly.
- Prepare chicken: Season both sides of the chicken breasts with salt and pepper. Dredge each breast in flour, then dip into beaten eggs, and finally coat thoroughly with panko breadcrumbs to ensure crispiness.
- Fry chicken: Carefully place the breaded chicken into the hot oil and fry for 4-5 minutes on each side or until the exterior is golden brown and the chicken is cooked through. Remove from skillet and drain on paper towels to remove excess oil.
- Slice chicken: Once slightly cooled, slice the chicken breasts into strips for easier eating and presentation.
- Serve: Place the sliced chicken over bowls of warm cooked white rice, drizzle generously with tonkatsu sauce, and serve immediately for best texture and flavor.
Notes
- Ensure oil temperature is medium to avoid burning the breadcrumbs before the chicken cooks.
- Panko breadcrumbs give a lighter and crispier texture than regular breadcrumbs.
- You can substitute white rice with brown rice or cauliflower rice for a healthier variation.
- Leftover chicken katsu is great for sandwiches or salads.
- For extra flavor, marinate chicken briefly in a mix of soy sauce and ginger before breading.
