Chicken Katsu Recipe
Juicy, tender chicken, with crispy panko breadcrumbs on the outside, fluffy rice and crunchy cabbage.
- 2 chicken breast lightly pounded
- 2 tbsp all purpose flour
- 1 egg lightly beaten
- 1 cup panko
Season both sides of the chicken with salt and freshly ground pepper.If air frying or baking, toast the panko: Add the panko to a dry pan and toast over medium heat, stirring. Drizzle on 1 tablespoon neutral oil and stir until golden and toasty. Remove from the heat and place the panko in a shallow bowl to cool.
Set up 3 shallow dishes, one with the flour, one with the lightly beaten egg, and one with the panko.
Using one hand, dip the chicken into the flour, coating both sides. Shake off the excess flour and place it in the egg.
Use your other hand to turn the chicken in the egg, making sure it’s coated all over. Shake off any excess egg and place the chicken in the panko.
Using the hand you used to flour the chicken, flip and press down on the chicken to coat in panko, being sure to gently adhere the panko all over. Shake off the excess panko and you’re ready to cook.
To air fry: Place the prepared chicken katsu on a lightly oiled rack inside the air fryer and air fry at 400°F for 12-15 minutes or until the internal temperature of the chicken reaches 165°F.To bake: Heat the oven to 400°F. Place the prepared chicken katsu on a lightly oiled rack and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165°F.To deep fry: Heat up 2-3 inches of neutral oil in a deep pan over medium high heat until it reaches 350°F. Gently place the coated chicken katsu into the oil and fry, flipping once, until golden brown and cooked through, about 2-4 minutes per side
After the katsu is cooked, let it cool slightly before cutting it into strips and serving it with rice, shredded cabbage, and katsu sauce. Enjoy!
Calories: 280kcal | Carbohydrates: 22.6g | Protein: 30.5g | Fat: 6.5g | Saturated Fat: 1g | Cholesterol: 154mg | Sodium: 286mg | Potassium: 501mg | Fiber: 1.3g | Sugar: 1.9g