This is my family recipe for Chicken Katsu, so easy and delicious, my kids love it and that’s so important to me, I Serve it with spaghetti, or fries, You also can make the same recipe with beef or pork in like in Japan.
What is Chicken Katsu?
The Japanese word katsu means cutlet in English and refers to meat that’s been pounded thin before being cooked. Chicken katsu is a Japanese dish that is also known as panko chicken or tori katsu. Think of it as Japanese-style fried chicken. The seasoned chicken is coated with panko breadcrumbs that are so light and crispy when cooked. You get a satisfying crunch and then a taste of moist and juicy chicken. Chicken katsu is traditionally served with white rice and tonkatsu sauce, a thick and tangy Japanese vegetarian brown sauce. But for me and my family, we like to enjoy it with spaghetti.
See More: Chicken wings Recipe Same KFC
Have you tried Chicken Katsu before?
I’m sure you did but you don’t know the name of it. And now You can make this delicious chicken katsu at home.
Servings For : 3-4 People Prep Time : 30 Minutes
- 2 boneless skinless chicken breast cut to 1/2 inch thickness
- 2 tablespoons salt
- Black pepper 2 tablespoons
- Paprika 2 tablespoons
- Garlic powder 2 tablespoons
- Onion powder 2 tablespoons
- 1 lemon juice
- 1 cup all-purpose flour
- 2 egg, beaten
- 1 cup panko bread crumbs
- 2 cup oil for frying, or as needed
Half of my family like the chicken thin slices and the other half like it thick so, in this recipe I have different cut. What are Panko Breadcrumbs? If you’re not familiar with panko, Panko is simply a type of breadcrumbs that’s just a little bit different because made of white bread.
Season the chicken breasts on both sides with 1 tablespoon salt and1 tablespoons pepper, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder.
Place the 1 cup flour In a shallow dish then add eggs to another shallow dish with lemon juice and 1 tablespoon salt and black pepper, garlic powder, and onion powder. Then add panko crumbs into 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. repeat until all your chicken breast is done. You can leave it in the fridge until needed.
Heat 2 cups of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.