Easy, No-Fail Tender Chicken Katsu

Name: Easy, No-Fail Tender Chicken Katsu
Yield: Serves 2 to 3 servings
Ingredients: 1 boneless, skinless chicken breast (about 9 oz/250 grams); 1/2 teaspoon salt; 1 tablespoon sake (or dry white wine); 1 egg

まるんくん @cook_40094144

Thank you for featuring this recipe and making it popular! ❤ With this method, you don’t have to worry about undercooked chicken katsu. It’s easy, uses less oil, and comes out crispy on the outside and tender on the inside.

About this recipe:
This is the katsu we always make at home. It’s easier to eat than pork katsu, so kids love it.

まるんくん @cook_40094144

About this recipe:
This is the katsu we always make at home. It’s easier to eat than pork katsu, so kids love it.

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Ingredients

Serves 2 to 3 servings

1boneless, skinless chicken breast (about 9 oz/250 grams)
1/2 teaspoonsalt
1 tablespoonsake (or dry white wine)
1egg
All-purpose flour
Panko breadcrumbs
Vegetable oil for frying

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Steps

1

Slice the chicken breast diagonally into thin pieces. Sprinkle with salt, then drizzle with sake (or dry white wine) and let sit for about 10 minutes.
2

Pat the chicken dry thoroughly with paper towels.
3

Coat the chicken in flour, then dip in beaten egg, and finally coat with panko breadcrumbs.
4

Pour vegetable oil into a frying pan to a depth of about 3/4 inch (2 cm) and heat. The oil should be about 350°F (180°C). To test, drop in a bit of panko—if it floats and sizzles, it’s ready.
5

Add the chicken pieces to the pan. When the surface changes color and turns golden, flip them over.
6

When the other side is golden brown, they’re done. Remove to a rack or tray to drain excess oil. The residual heat will finish cooking the chicken.
7

Plate and serve.