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To make your chicken katsu, gather these key items: - 2 boneless chicken breasts, pounded to an even thickness - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon salt - ½ teaspoon black pepper - Vegetable oil (for frying) - Tonkatsu sauce (for serving) Each ingredient brings a unique flavor and texture to your dish. The panko breadcrumbs are crucial for that perfect crunch. To elevate your dish, consider these extras: - Shredded cabbage (for garnish) - Lemon wedges (for garnish) Shredded cabbage adds a nice crunch. Lemon wedges give a fresh twist when squeezed over the chicken. For a smooth cooking experience, you will need: - Meat mallet or rolling pin (for pounding chicken) - Three shallow dishes (for breading station) - Large skillet (for frying) - Paper towels (for draining oil) - Meat thermometer (for checking doneness) These tools help you achieve great results. A meat thermometer ensures your chicken is safe to eat. For the full recipe, check out the Ultimate Crispy Chicken Katsu. To start, you need to prepare the chicken. Take your boneless chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet to pound the chicken. Aim for an even thickness of about half an inch. This makes sure the chicken cooks evenly. It also helps keep it juicy. After pounding, set the chicken aside and let it rest. Now, let’s set up the breading station. You will need three shallow dishes. In the first dish, mix one cup of all-purpose flour with one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of salt, and half a teaspoon of black pepper. Stir well to combine. In the second dish, pour in two beaten eggs. Finally, fill the third dish with one cup of panko breadcrumbs. This will give the chicken its crispy texture. Next, it’s time to fry the chicken katsu. Heat about half an inch of vegetable oil in a large skillet over medium-high heat. You want it hot but not smoking. While the oil warms, take each chicken breast. First, dredge it in the flour mixture. Make sure to coat it well and shake off any extra flour. Next, dip it into the beaten eggs, allowing the excess to drip off. Finally, press the chicken into the panko breadcrumbs for a thick coat. When the oil is ready, carefully place the breaded chicken breasts in the skillet. Fry them for about four to five minutes on each side. Look for a golden brown color. Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C). Depending on your skillet size, you may need to fry in batches. Once done, remove the chicken and place it on a paper towel-lined plate. This will help drain excess oil. Let it rest for a few minutes before slicing. Serve the chicken katsu with tonkatsu sauce, shredded cabbage, and lemon wedges for a nice finish. For the full recipe, check out the earlier sections. To get that amazing crunch, use panko breadcrumbs. They are light and airy. Coat the chicken well with flour first; this helps the egg stick better. Then, dip it in the egg and press into the panko. Make sure every part is covered. Fry in hot oil, between 350°F and 375°F. This temperature keeps the coating crispy while cooking the chicken inside. If the oil is too cool, the chicken may turn soggy. Start with chicken breasts that are even in thickness. Pounding them helps with even cooking. Do not overcook the chicken. Use a meat thermometer to check for doneness. It should reach 165°F (75°C). After frying, let the chicken rest on a paper towel. This lets excess oil drain and keeps it juicy. Cutting the chicken too soon can cause the juices to run out, making it dry. The size of your skillet affects cooking time. In a small skillet, you can only fry one or two pieces at a time. This means you may need to cook them longer. In a larger skillet, you can fry more pieces at once, which will cook faster. Always keep an eye on the color. You want it golden brown. If you crowd the pan, the chicken will steam instead of fry. Always work in batches if needed. {{image_2}} You can change the coat on your chicken katsu for fun. Instead of panko, try crushed cornflakes or even potato chips. They add a great crunch and a unique flavor. You can also use seasoned breadcrumbs for more taste. If you like spice, add cayenne pepper to your flour mix. This gives a nice kick to your chicken. Tonkatsu sauce is classic, but there are many other options. Try a sweet chili sauce for a fruity touch. You can also mix soy sauce with honey for a simple dip. Want something creamy? A garlic mayo pairs well with the crispy chicken. Don't forget to serve with lemon wedges for a fresh burst of flavor. You can make a tasty katsu without chicken. Use eggplant, tofu, or even mushrooms instead. Slice your veggie of choice, coat it just like chicken, and fry it. For a vegan option, skip the egg and use a plant-based milk for dipping. This way, everyone can enjoy katsu! For the full recipe, check out the Ultimate Crispy Chicken Katsu. To keep leftover chicken katsu fresh, place it in an airtight container. Make sure the chicken is cool before you seal it. If you store it this way, it can last in the fridge for 3-4 days. You can also wrap it tightly in plastic wrap for extra protection. Reheating chicken katsu can be tricky. You want to keep it crispy. The best way is to use an oven. Preheat the oven to 375°F (190°C). Place the chicken katsu on a baking sheet. Heat it for about 10-15 minutes. Check that it’s hot all the way through. You can also use an air fryer. Set it to 350°F (175°C) and heat for about 5-7 minutes. Freezing chicken katsu is a great option for meal prep. Allow the chicken to cool completely. Wrap each piece in plastic wrap. Then, put them in a freezer-safe bag or container. Label the container with the date. Chicken katsu can be frozen for up to 3 months. When ready to eat, thaw it overnight in the fridge before reheating. This method helps keep it crispy and tasty. For the full recipe, check the earlier section. Chicken katsu is a Japanese dish. It features breaded and fried chicken. The chicken is usually boneless and pounded to an even thickness. This helps it cook well and stay juicy. The chicken is coated in flour, egg, and panko breadcrumbs. Panko gives it that nice, crispy texture. You can serve chicken katsu with tonkatsu sauce, which adds a sweet and savory flavor. It’s simple yet so tasty, perfect for any meal. Yes, you can make chicken katsu in an air fryer. This method cuts down on oil while still giving you a crispy finish. To do this, follow the same steps for breading the chicken. Then, preheat your air fryer to 375°F (190°C). Spray the basket with oil, then place the breaded chicken in a single layer. Cook for about 10-12 minutes, flipping halfway through. Check the chicken's internal temperature to ensure it reaches 165°F (75°C). The result will be lighter but still delicious. Chicken katsu pairs well with many sides. Here are some popular options: - Steamed rice - Miso soup - Pickled vegetables - Shredded cabbage - A fresh salad with sesame dressing These sides enhance the meal and add different textures. You can also serve it with lemon wedges for a bright touch. To make chicken katsu gluten-free, swap out the regular flour and panko. Use gluten-free flour and gluten-free panko instead. Ensure that the brands you choose are certified gluten-free. Follow the same cooking steps as the regular recipe. You’ll still get that crispy and delicious chicken without the gluten. Enjoy this tasty treat without worry! You now have all the tools to make great chicken katsu. We discussed key ingredients, tools, and step-by-step instructions. You learned tips for crispy texture and juicy chicken. We even explored variations and storage tips. Try these ideas to make your meals fun and tasty. Enjoy cooking and sharing your tasty chicken katsu with others!

Ultimate Crispy Chicken Katsu

Discover the secret to the ultimate crispy chicken katsu! This easy recipe features juicy chicken breasts coated in a perfectly crunchy panko breadcrumb layer that's fried to golden perfection. With simple ingredients and quick instructions, you’ll impress your family with this delicious dish served with tangy tonkatsu sauce. Ready to dive into flavor? Click through for the full recipe and elevate your dinner tonight!
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Ingredients
  

2 boneless chicken breasts, pounded to an even thickness

1 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

Vegetable oil (for frying)

Tonkatsu sauce (for serving)

Shredded cabbage (for garnish)

Lemon wedges (for garnish)

Instructions
 

Begin by preparing the chicken. Place the pounded chicken breasts between two sheets of plastic wrap and pound until evenly thick (about ½ inch thick). This will help them cook evenly and stay juicy.

    Set up a breading station: in one shallow dish, add the flour mixed with garlic powder, onion powder, salt, and pepper. In a second dish, pour in the beaten eggs. In a third dish, place the panko breadcrumbs.

      Dredge each chicken breast first in the flour mixture, ensuring it is thoroughly coated and shaking off any excess.

        Next, dip the floured chicken into the beaten eggs, allowing any excess egg to drip off, then press it into the panko breadcrumbs to adhere, ensuring a generous coat for maximum crispiness.

          In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering but not smoking.

            Carefully place the breaded chicken breasts in the hot oil. Fry for about 4-5 minutes on each side or until golden brown and the internal temperature reaches 165°F (75°C). Depending on your skillet size, you might need to do this in batches.

              Once cooked, remove the chicken katsu from the oil and place on a paper towel-lined plate to drain any excess oil. Allow it to rest for a few minutes.

                Slice the chicken katsu into strips and arrange on a serving plate. Serve with tonkatsu sauce drizzled over the chicken and garnish with shredded cabbage and lemon wedges on the side for an added crunch and freshness.

                  Prep Time: 15 mins | Total Time: 30 mins | Servings: 2-4