How to Make Chicken Katsu

Chicken Katsu is a classic Hawaiian meat dish that is simply divine. You may think it hard to create by the name, but I assure you, there is nothing hard about this recipe.

Instructions

Difficulty: Easy

Things You’ll Need:

• 4 Boneless, Skinless Chicken Breasts
• 1 Cup Flour
• 3 Eggs, Beaten
• 2 to 3 Cups of Panko Bread Crumbs
• Salt and Pepper
• Oil
• Deep Frying Pan
• Paper Towels
• 3 Shallow Dishes

1. Prepare the chicken breasts. Depending upon how small you would like the end product to be, the chicken can either be fried whole, sliced thin or cubed to make a "nugget" style Chicken Katsu.
2. Season before the flour. To ensure the seasoning sticks to the chicken, salt and pepper the poultry before coating it with flour.
3. Prepare the dips and dredges. In one shallow dish, place the flour. The second shallow dish will hold the beaten eggs and the third will hold the panko bread crumbs.
4. Coat the chicken. The coating process for Chicken Katsu is a three step process. Place the chicken in the flour and coat entirely. After dusting off any excess flour, move the chicken into the beaten egg mixture. Finally, press the panko bread crumbs onto the outside of the chicken.
5. Fry the Chicken Katsu. The frying time for Chicken Katsu will depend upon the size you have chosen. Thin chicken slices (most common) should be fried for 3 to 4 minutes on each side. Drain and serve.

Tips & Warnings

• Chicken Katsu is great with dipping sauces.
• After the oil has heated, lower the temperature to medium low.
• Do not cook on high heat, or the panko bread crumbs will burn.