Crispy Chicken Katsu Recipe (Easy Japanese Fried Chicken Cutlets)

Preparation

1. 1

   Add about 1 inch of frying oil to a deep skillet and preheat over medium-high heat until it sizzles with a test breadcrumb, reaching approximately 350-375°F.

2. 2

   Prepare the chicken by butterflying breasts or flattening thighs to ½-inch thickness, then season both sides generously with garlic powder, salt, and pepper.

3. 3

   Set up a breading station with three shallow bowls: one for rice flour, one for beaten eggs, and one for panko breadcrumbs; season each with salt, garlic powder, and pepper, then stir.

4. 4

   Coat each chicken piece first in flour, shaking off excess, then dip in egg, letting excess drip, and finally press into panko breadcrumbs for an even coating; set aside.

5. 5

   Carefully lower breaded chicken into the hot oil in batches, frying for 3-4 minutes per side until golden brown and cooked through; transfer to a paper towel-lined plate to drain and season with salt while warm.

   3 min
6. 6

   Serve the crispy chicken katsu immediately with katsu sauce and your favorite side dishes, such as Calrose rice and mac salad.