Chicken Katsu

Traditional Japanese style fried chicken dish made with panko bread crumbs. Chicken katsu (chicken cutlet (Japanese: チキンカツ, chikinkatsu) is also known as panko chicken, or tori katsu (torikatsu 鶏カツ) and is best served over rice or veggies!

Japanese

15m

Medium

Adapted from Feasting At Home

Ingredients

Metric System

Servings

8 oz bread crumbs

3 tsp sesame seeds

1.5 tsp salt

2 egg

1 tsp soy sauce

4 oz flour

2 tsp garlic powder

1 tsp black pepper

1 piece chicken

Step 1

Preheat oven to 350F

Step 2

Slice or pound chicken breasts down into 1/2 -3/4-inch thick filets. Season both sides with salt and pepper- this is important. Set aside.

Step 3

Make your Katsu Station gathering 3 wide shallow bowls: In the first bowl, mix flour and garlic powder. In the second shallow bowl, whisk eggs adding a little splash of soy sauce or sriracha (for heat) if you like. In the third bowl (or plate) mix panko, sesame seeds, and salt.

Step 4

Place all three bowls near the stove.

Step 5

Heat oil in a skillet over medium heat. Once hot, dredge the seasoned chicken in the flour mixture, then the egg mixture, then coat in panko mixture. Place in the hot skillet. Repeat and fill the skillet.

Step 6

Turn over when perfectly golden, about 4-5 minutes. Place these on a sheet pan in the 350 F oven to finish cooking through and repeat with the second batch of chicken, adding more oil if necessary. ( To keep them extra crispy you could place these on a rack, set overtop a sheet pan.).

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