Chicken katsu

    Chicken katsu


    594 people made this

    About this recipe: This is my family recipe for Chicken Katsu - Japanese fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.

    Serves: 4 

    • 4 skinless, boneless chicken breast fillets - pounded to 1cm thickness
    • salt and pepper to taste
    • 2 tablespoons plain flour
    • 1 egg, beaten
    • 100g panko breadcrumbs
    • 250ml oil for frying, or as needed

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
    2. Heat 6mm of oil in a large frying pan over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

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