Easy, Crispy Chicken Katsu (Authentic Flavor)
This easy, crispy chicken katsu delivers golden, crunchy perfection in just 20 minutes. Tender chicken breast is coated in airy panko and fried until beautifully crisp for an authentic Japanese-inspired favorite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Deep Fry
- Cuisine: Japanese
- Diet: Halal
Ingredients
1.5 lbs thinly sliced chicken breast (3–4 filets)
2 eggs
1/4 cup all purpose flour
1/4 tsp kosher salt
1 1/2 cups panko
Oil for frying (at least 3 cups)
Instructions
- Pour oil into a wok, deep skillet, or pot for deep frying. Heat the oil to 350°F.
- While the oil is heating, lightly sprinkle the chicken filets with kosher salt on both sides.
- In a shallow dish, whisk together the eggs and all purpose flour until smooth. Place the panko in a separate shallow dish.
- Dip each chicken filet into the egg and flour mixture, ensuring it is fully coated. Press the chicken firmly into the panko, coating all sides evenly.
- Carefully place the breaded chicken into the hot oil. Fry for 3–4 minutes per side, or until the chicken is cooked through and the crust is golden brown and crispy.
- Transfer the fried chicken to a wire rack and let it rest for a few minutes before slicing into strips. Serve hot.
Notes
Season the flour with garlic powder or black pepper for extra flavor.
Chicken thighs can be substituted for juicier, darker meat.
For a lighter version, air fry at 375°F for 10–12 minutes, flipping halfway through.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 8–10 minutes or in an air fryer for 3–5 minutes to maintain crispiness.
Ensure internal temperature reaches 165°F before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 165 mg
