Crispy Deep Fried Chicken Katsu
Learn to make crispy deep fried chicken katsu with this easy recipe perfect for family meals.
Equipment
- 1 deep frying pan
- 1 Tongs
- 1 paper towels
Ingredients
Chicken Katsu
- 2 boneless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
Preparation
- Slice chicken breasts into even cutlets and season with salt and pepper.
- Fill three shallow dishes with flour, beaten eggs, and panko breadcrumbs respectively.
- Dredge chicken in flour, dip in eggs, and coat with panko, pressing gently to adhere.
Serving
- Heat oil to 350°F in a deep frying pan. Fry chicken until golden brown, about 3-4 minutes per side.
- Serve chicken katsu hot with tonkatsu sauce, shredded cabbage, and steamed rice.
Storage
- Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh oil and maintain a stable frying temperature for best results.
Ingredient Substitutions: Try gluten-free panko for a gluten-free version.
How to Serve: Serve with tonkatsu sauce and steamed rice.
Storage & Freshness: Keep leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Bread chicken in advance and refrigerate until ready to fry.
Ingredient Substitutions: Try gluten-free panko for a gluten-free version.
How to Serve: Serve with tonkatsu sauce and steamed rice.
Storage & Freshness: Keep leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Bread chicken in advance and refrigerate until ready to fry.