Japanese Chicken Katsu (Panko Crispy Chicken)
This Japanese Panko Chicken Katsu recipe is ridiculously a crispy chicken cutlet that is easy and quick to prepare at home. Super crispy and juicy chicken, try our Japanese chicken katsu (Panko Crispy Chicken) with the classic So-su or Tonkatsu Sauce today and taste what crispy chicken is all about.
This Japanese Chicken Katsu is seriously additive, made with chicken breast, panko breadcrumbs and eggs then deep fried to crispy golden perfection and drizzled with tonkatsu sauce….sooo good!
Ingredients For Chicken Katsu (Panko Crispy Chicken) :
- 2 lb boneless skinless chicken breasts (4 pieces)
- 5 tablespoon white flour
- 3 large eggs (beaten)
- Salt to taste
- Pinch of black pepper
- 2 Tablespoon sake
- 1 cup Panko breadcrumbs
- 5 cups canola oil or corn oil
- Tonkatsu Sauce for drizzling
How To Make Japanese Chicken Katsu Recipe (Panko Crispy Chicken)?
- Place the flour in one bowl, panko bread crumbs into another bowl and set aside.
- Option 1: Slice each of the chicken breasts diagonally and into small pieces.
- This Japanese cutting technique is called Sogigiri.
- Option 2: Slice the chicken breast into thick cutlets lengthwise.
- Place the cut chicken into bowl and season with the salt and black pepper.
- Coat each chicken piece with flour then dip into beaten eggs.
- Coat the chicken with the panko breadcrumbs and set aside on a plate.
- Add 2 inches of oil into a deep skillet and heat on medium-high.
- For smaller pieces, cook 4-6 pieces of chicken at a time. This will ensure the oil remains hot and the chicken fries quicker.
- Larger cutlets 2-3 pieces at a time.
- Deep fry the small cutlets for about 3-5minutes and larger pieces 6-8 minutes or until both sides are golden brown.
- Once cooked, transfer the chicken to a plate lined with paper towels. This will allow the paper towel to absorb the excess oil from the chicken.
- Serve with tonkatsu sauce, rice, veggies, or salad.
Katsu Recipe (Panko Crispy Chicken)
This Japanese Chicken Katsu is seriously additive, made with chicken breast, panko breadcrumbs and eggs then deep fried to crispy golden perfection and drizzled with tonkatsu sauce….sooo good!
Ingredients
- 2 lb boneless skinless chicken breasts 4 pieces
- 5 tablespoon white flour
- 3 large eggs beaten
- Salt to taste
- Pinch of black pepper
- 2 Tablespoon sake
- 1 cup Panko breadcrumbs
- 5 cups canola oil or corn oil
- Tonkatsu Sauce for drizzling
Instructions
- Place the flour in one bowl, panko bread crumbs into another bowl and set aside.
- Option 1: Slice each of the chicken breasts diagonally and into small pieces.
- This Japanese cutting technique is called Sogigiri.
- Option 2: Slice the chicken breast into thick cutlets lengthwise.
- Place the cut chicken into bowl and season with the salt and black pepper.
- Coat each chicken piece with flour then dip into beaten eggs.
- Coat the chicken with the panko breadcrumbs and set aside on a plate.
- Add 2 inches of oil into a deep skillet and heat on medium-high.
- For smaller pieces, cook 4-6 pieces of chicken at a time. This will ensure the oil remains hot and the chicken fries quicker.
- Larger cutlets 2-3 pieces at a time.
- Deep fry the small cutlets for about 3-5minutes and larger pieces 6-8 minutes or until both sides are golden brown.
- Once cooked, transfer the chicken to a plate lined with paper towels. This will allow the paper towel to absorb the excess oil from the chicken.
- Serve with tonkatsu sauce, rice, veggies, or salad.