Classic Chicken Katsu (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 boneless, skinless chicken breast (about 9.5 oz/270g)
02 -
A tiny pinch of ground black pepper
03 -
½ teaspoon kosher salt (Diamond Crystal preferred)
→ Breading Station
04 -
A tablespoon and a half of oil (neutral) for the egg mix
05 -
One large egg (weight is roughly 50g without the shell)
06 -
3 tablespoons of regular flour
07 -
A cup of Japanese-style breadcrumbs (panko)
→ For Frying
08 -
3 cups of a neutral oil, enough to have 1½ inches depth
→ For Serving
09 -
Green cabbage, shredded (optional)
10 -
Classic Tonkatsu sauce
11 -
Tomato slices (optional)
12 -
Sesame dressing (optional)
# Instructions:
01 -
To make evenly thin chicken cutlets, cut through the middle halfway and spread the sides open using the Kannon biraki technique. Then split the butterflied piece down the middle so you have two portions.
02 -
Flatten both chicken pieces to about ¼–½ inch thickness with a mallet or knife's back. Sprinkle with salt and grind some black pepper on each side.
03 -
Fill a medium-sized heavy pot with enough oil for frying (around 1½ inches). Warm it up on medium-low until it hits 340°F (170°C).
04 -
Grab three containers: one for the flour, one for a mix of beaten egg and oil, and another for panko breadcrumbs.
05 -
First coat both sides of the chicken in flour. Then dip it into the egg mixture and finally press it into the breadcrumbs to fully cover.
06 -
Cook one piece at a time in the oil for three minutes total, flipping once halfway. Let the oil drip off before placing the katsu on a wire rack.
07 -
Cut each katsu into thick strips, about 1 inch each. Set it up alongside shredded cabbage, tonkatsu sauce, and tomatoes if you'd like.
# Notes:
01 -
This Japanese favorite is made with chicken that's breaded using golden panko, giving it that wonderful crispy shell. The Kannon biraki butterfly method helps cook the chicken evenly.
02 -
Want it lighter? You can skip the frying and bake instead!