Ingredients
Equipment
Method
- Pound the chicken breasts into 1/2-inch thickness. Season both sides with salt and pepper and drizzle with soy sauce.
- In one bowl, add the flour, in a second bowl, add the panko breadcrumbs, and in the third, add the egg.
- Dip each chicken breast fillet in the flour, followed by the egg, then the panko breadcrumbs.
- Add oil to a non-stick pan. Once the oil reaches a temperature of at least 350F, drop the crumbed chicken breasts and fry for 4-5 minutes, flipping halfway through.
- Remove the chicken from the heat once it is golden brown or it reaches an internal temperature of 165F.
- Place the cooked chicken katsu on a paper towel to soak up extra oil before slicing and serving.
Notes
- Use oil with a high smoke point: like peanut oil.
- Air fryer method: Prep the chicken as instructed, place a single layer in a greased air fryer basket, spray with cooking spray, air fry at 200C/400F for 8 minutes, flip and spray the other side, and cook for another 8 minutes.
- Oven baked method: Place on a lined baking sheet and bake at 180C/350F for 30 minutes, flipping halfway through.
- TO STORE: Place leftovers in airtight containers and store them in the refrigerator for up to 4-5 days.
- TO FREEZE: Allow the chicken to cool completely before adding to freezer-safe bags and freeze for up to 3 months.
- TO REHEAT: Reheat in a pan or oven until warm or in the microwave for 20-30 seconds.