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Chicken Katsu is a crispy, golden delight that's perfect for dinner. Imagine tender chicken breasts coated in crunchy panko breadcrumbs, fried to perfection. It's simple yet incredibly satisfying. Whether you're a seasoned cook or just starting out, this recipe is foolproof. Let's dive in and make some delicious Chicken Katsu!
Chicken Katsu Recipe
Ingredients:
- 4 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 pieces beaten eggs
- 2 cups panko breadcrumbs
- 1 cup for frying vegetable oil
Instructions:
- Pound the chicken breasts to an even thickness.
- Dredge the chicken in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
- Heat oil in a frying pan over medium heat.
- Fry the chicken until golden brown and cooked through, about 4-5 minutes per side.
- Drain on paper towels and serve hot.
What You Will Need to Make This Dish
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What you will need to make chicken katsu
- Chicken breasts: Pounded thin, these cook evenly and quickly, ensuring a juicy interior with a crispy exterior.
- All-purpose flour: Helps the egg adhere to the chicken, creating a base layer for the breadcrumbs.
- Beaten eggs: Acts as a binding agent, ensuring the panko sticks to the chicken for a crunchy coating.
- Panko breadcrumbs: Provides a light, airy crunch that is essential for authentic katsu texture.
- Vegetable oil: Ideal for frying due to its high smoke point, ensuring the chicken cooks evenly without burning.
Essential Tools and Instruments
What tools/instruments will be needed to make Chicken Katsu Recipe
- Meat mallet: Ensures chicken breasts are evenly flattened for uniform cooking.
- Shallow bowls: Perfect for dredging chicken in flour, eggs, and panko breadcrumbs.
- Frying pan: Ideal for frying chicken to a golden brown.
- Tongs: Handy for flipping chicken without losing the breading.
- Paper towels: Essential for draining excess oil from fried chicken.
Chicken Katsu Recipe
Ingredients:
Main Ingredients
- 4 pieces Chicken breasts boneless, skinless
- 1 cup All-purpose flour
- 2 pieces Eggs beaten
- 2 cups Panko breadcrumbs
- 1 cup Vegetable oil for frying
Instructions:
- 1. Pound the chicken breasts to an even thickness.
- 2. Dredge the chicken in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
- 3. Heat oil in a frying pan over medium heat.
- 4. Fry the chicken until golden brown and cooked through, about 4-5 minutes per side.
- 5. Drain on paper towels and serve hot.
Notes:
Read more: Chicken Quesadillas Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare chicken as directed up to frying.
- Place breaded chicken on a baking sheet.
- Cover with plastic wrap and refrigerate up to 24 hours.
Freezing Instructions
- Freeze breaded chicken on a baking sheet until solid.
- Transfer to a freezer bag or airtight container.
- Store up to 3 months.
- To cook, fry directly from frozen, adding a few extra minutes per side.
For a twist on traditional chicken katsu, try adding a bit of grated Parmesan cheese to the panko breadcrumbs before coating the chicken. It adds an extra layer of flavor and a slight cheesy crunch.
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