Empty My Fridge
How to Make Chicken Katsu
Ingredients
- Chicken breast · boneless skinless2
- Chicken thigh · boneless skinless4–5 ounces each
- Pork · boneless4–5 ounces each
- Salt
- Black pepper · ground
- Flour1 cup
- Egg · beaten3
- Breadcrumb1 ½ cups
- Peanut oil
- Cabbage · finely shredded
- Rice
- Pickle
- Lemon
- Tonkatsu sauce
Instructions
- Pound each cutlet to about 1/4 inch thick inside a zipper-lock bag, then season both sides generously with salt and pepper. For chicken breasts, cut each half in two first; you may salt them ahead and rest them in the fridge for 4 hours to overnight.
- Set up three shallow dishes: flour, beaten eggs, and panko. Dredge each cutlet in flour, dip it in egg, then press it into panko on both sides. Keep one hand for dry ingredients and the other for wet.
- Heat about 1/3 inch of oil in a large skillet over high heat to about 350°F (175°C), until shimmering.
- Lower the cutlets into the oil away from you, working in batches as needed. Fry, swirling and adjusting the heat to keep a steady bubble (about 300 to 325°F / 150 to 160°C), for about 1½ minutes per side until set. Keep cooking and flipping occasionally for about 3 more minutes until well browned on both sides.
- Drain on paper towels and season with salt right away. Slice into thin strips and serve with shredded cabbage, lemon wedges, rice, pickles if using, and tonkatsu sauce.
Summarized from J. Kenji López-Alt's video. Watch it for the details.
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