Pan-Fried Chicken Katsu Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 chicken pieces
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Calories
337 kcal
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Course
Main Course
Pan-Fried Chicken Katsu Recipe
Description
The cooking method involves seasoning boneless chicken pieces with salt, coating them in all-purpose flour, dipping in beaten egg, and then pressing into panko bread crumbs for a thick, crisp crust. The chicken is pan-fried in neutral oil heated to the right temperature to prevent burning while fully cooking the chicken. Turning the pieces ensures even browning.
After frying, the crispy chicken is drained and cut into strips for easier serving. The breadcrumb coating provides a satisfying crunch contrasting with the tender, well-seasoned chicken. The recipe suggests using chicken thighs or butterflied chicken breasts cut into portions to achieve consistent cooking.
Vegetable or canola oil works well for frying due to their neutral flavors and suitable smoke points.
Ingredients
- 4 pieces chicken see Notes, boneless
- ½ Teaspoon salt
- 2 Tablespoon all-purpose flour
- 1 egg
- 2 cups panko crumbs
- 3 cups neutral cooking oil generic cooking oil
Instructions
- Place chicken on a clean surface and pat dry all sides with a paper towel.
- Sprinkle salt all over, both sides.
- Prepare 2 trays. One with scrambled egg and the other with panko crumbs.
- Place chicken into a tray and sprinkle flour all over. Coat chicken well with flour both sides.
- Dip chicken in egg, so that it's properly covered with egg.
- Then place chicken into panko crumbs and coat well all over.
- Pour oil into a wok or deep fryer. Keep over high heat and wait for it to get hot, however, the oil shouldn't smoke. Test if oil is hot enough by dropping a panko crumb into the oil, if it catches on, your oil is ready.
- Place coated chicken into the hot oil and cook on all sides till golden. Turn in between so that both sides are cooked equally well.
- Take out the chicken when golden fried. Best is if you place it into a dripping tray.
- Cut chicken into strips and serve up.
Notes
- Butterfly large chicken breasts and cut into pieces or use cut open chicken thighs for even cooking.
- Use vegetable or canola oil for frying due to their neutral taste and high smoke point.
- Coat chicken pieces using trays or shallow plates to ease the dredging and coating process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4chicken pieces
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 527mg | 22% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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