Crispy Chicken Katsu Recipe

Use a thin, sharp knife to slice each chicken breast in half, from tip to tail, to make two thinner scallops. Working with one chicken breast at a time, place the chicken between two pieces of plastic wrap and pound to 1/4" thickness. Repeat with the rest of the chicken. Season both sides of the cutlets with the kosher salt.

Place the rice flour, eggs, and panko bread crumbs in 3 separate shallow bowls or rimmed dinner plates. Whisk the eggs and season with the Maggi seasoning or an equivalent amount of soy sauce.

Working with one piece of chicken at a time, dredge the cutlets in the rice flour, tapping off the excess. Dip both sides of the cutlet into the egg, letting the excess drip back into the bowl. Place the chicken breast in the panko crumbs. Press the breast into the crumbs then flip and repeat with the other side. Transfer the chicken breast to a baking sheet topped with a wire rack. Repeat with the rest of the chicken. At this point, you could refrigerate the chicken breasts for up to 3 hours or start frying.

Pour the oil into a large, high-sided skillet over medium and heat to 350°F when tested with a thermometer. The oil is ready when a smidge of flour or a few breadcrumbs sizzle when dropped into the oil. Cooking one or two breasts at a time, use tongs to lower the cutlets into the skillet. Do not overcrowd the skillet or the chicken will steam instead of crisp. Cook for 1 1/2 minutes then flip the cutlets and cook for another 1 1/2 minutes. Flip again and cook for another 30 seconds to 1 minute or until golden brown. Repeat with the other side. Transfer the cutlets to the wire rack-topped baking sheet and immediately sprinkle with a few pinches of the Maldon or finishing salt. Serve with a sprinkling of sesame seeds if desired, a drizzle of Japanese barbecue sauce, tonkatsu sauce, or a squeeze of lemon.