Crispy Chicken Katsu Panko (Print Version)
# Ingredients:
→ Chicken
01 -
2 chicken thighs or breasts, skinless and boneless
02 -
Fine sea salt, to taste
03 -
Freshly ground black pepper, to taste
→ Breading
04 -
1 cup Japanese panko bread crumbs
05 -
½ cup all-purpose flour
06 -
1 egg, beaten
→ Frying
07 -
Vegetable oil, sufficient for deep frying (approximately 700 ml)
→ Katsu Sauce
08 -
4 tablespoons ketchup
09 -
2 ½ tablespoons Worcestershire sauce
10 -
1 tablespoon soy sauce
11 -
⅛ teaspoon garlic and onion powder
12 -
1 ½ teaspoons sugar, optional
# Instructions:
01 -
In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, and garlic and onion powder. Taste and incorporate sugar if desired for extra sweetness. Whisk until smooth and reserve for serving.
02 -
Arrange flour, beaten egg (mixed with 1 tablespoon flour for a thicker texture), and panko bread crumbs in separate shallow plates.
03 -
Lightly season chicken pieces with salt and pepper. Dredge each piece in flour, shaking off excess, then dip in the beaten egg mixture, and finally coat thoroughly with panko. Firmly press panko onto the surface to create an even crust.
04 -
Fill a deep pan with vegetable oil to a 2–3 cm depth and heat to 170°C (340°F). Fry chicken cutlets in batches, avoiding overcrowding. Cook each side for approximately 4 minutes, turning once, until panko is golden brown and chicken is cooked through.
05 -
Remove chicken to a wire rack or paper towel-lined plate to drain excess oil. Rest briefly, then slice cutlets into 2.5 cm wide pieces.
06 -
Arrange sliced chicken on a plate. Accompany with katsu sauce, steamed rice, and finely shredded cabbage if desired.
# Notes:
01 -
For a crispier crust, allow the breaded chicken to rest for 5 minutes before frying. Always maintain oil temperature for even cooking and optimal texture.