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Classic Chicken katsu

Classic Chicken Katsu

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine Japanese
Servings 2

Equipment

  • Cutting board
  • Sharp knife
  • Meat mallet or rolling pin
  • Three shallow bowls
  • Large Skillet or Frying Pan
  • Tongs
  • Paper towels

Ingredients
  

For the Chicken

  • 2 boneless skinless chicken breasts
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder optional
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • ½ cup vegetable oil for frying

Instructions
 

Prepare the Chicken

  1. Place the chicken breasts between two sheets of plastic wrap and pound them to about ½-inch thickness for even cooking.
  2. Season both sides with salt, pepper, and garlic powder.

Set Up the Breading Station

  1. In one shallow bowl, add flour.
  2. In the second bowl, whisk the eggs.
  3. In the third bowl, spread out the panko breadcrumbs.

Bread the Chicken

  1. Dredge each chicken piece in flour, shaking off excess.
  2. Dip into the beaten eggs, ensuring the chicken is completely covered.
  3. Coat generously with panko breadcrumbs, pressing slightly so they adhere well.
    flattened chicken piece fully coated in a layer of golden panko breadcrumbs

Fry to Perfection

  1. Heat vegetable oil in a skillet over medium heat.
  2. Fry the chicken for about 5–6 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C).
  3. Transfer to a paper towel-lined plate to drain excess oil.

Make the Tonkatsu Sauce

  1. In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, Dijon mustard, and honey. Stir until smooth.

Serve and Enjoy

  1. Slice the chicken into strips and drizzle with tonkatsu sauce.
  2. Serve with steamed rice and shredded cabbage for a classic presentation.