Chicken Katsu

Method17 steps · about 30 min

1. 1

   Step 1: Prepare a heavy-bottomed pot for deep-frying and a rack or paper-towel-lined tray for draining.

2. 2

   Step 2: Gather all the ingredients.

   
3. 3

   Step 3: Butterfly the chicken using the Kannon biraki method shown here: with a sharp knife, score the top of the chicken breast lengthwise down the middle, about halfway through its thickness. Do not cut completely through.

   Uses 1 piece boneless, skinless chicken breast (9.5 oz, 270 g; or use the same weight of chicken thighs or tenders)

   
4. 4

   Step 4: Then, turn the knife parallel to the cutting board and slice from the center toward the left side (or the right side, if you‘re left-handed) to make it evenly thin. Stop before you cut all the way through, and open it like a book. Imagine we‘re creating a French door.

   Uses Center-scored chicken breast

   
5. 5

   Step 5: Turn the chicken 180 degrees and butterfly the second side, creating another “door.“

   Uses Chicken with first butterfly flap opened

   
6. 6

   Step 6: Cut the chicken in half down the center. Now, you have two pieces.

   Uses Fully butterflied chicken breast

   
7. 7

   Step 7: With a meat mallet or the back of the knife, pound the chicken pieces to an even thickness of about ¼–½ inch (6 mm–1.3 cm).

   Uses Two chicken cutlet pieces

   
8. 8

   Step 8: Season both sides with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.

   Uses Pounded chicken cutlets · ½ tsp Diamond Crystal kosher salt · ⅛ tsp freshly ground black pepper

   
9. 9

   Step 9: Add about 3 cups neutral oil to a heavy-bottomed pot, or enough for a depth of 1 1/2 inches (3.8 cm). Heat to 340°F/170°C over medium-low heat. Prepare three bowls or trays with the flour (3 Tbsp), panko (1 cup) and egg (1 large).

   Uses 3 cups neutral oil, or enough for 1 1/2-inch depth · 3 Tbsp all-purpose flour (plain flour) · 1 cup panko (Japanese breadcrumbs) · 1 large egg (50 g each w/o shell)

   
10. 10

    Step 10: Add the 1/2 tbsp coating oil to the egg and whisk together. The oil helps the breading adhere during frying.

    Uses Egg in coating bowl · 1/2 tbsp neutral oil for egg coating

    
11. 11

    Step 11: Dredge the chicken in flour and shake off the excess. Then, coat it with the egg mixture.

    Uses Seasoned chicken cutlets · Flour in coating bowl · Beaten egg-oil mixture

    
12. 12

    Step 12: Finally, coat the chicken with panko and gently press it to adhere to the cutlet. Gently shake off any excess, then place the breaded cutlet onto a tray or plate. Repeat with the other piece.

    Uses Flour-and-egg-coated cutlets · Panko in coating bowl

    
13. 13

    Step 13: If the oil isn't hot enough (340ºF or 170ºC), increase the heat to medium. Once it reached the right temperature, carefully add one breaded cutlet to the oil. I recommend frying one at a time, as adding too many will lower the oil temperature too fast. Keep the heat on medium and adjust as needed to maintain the right temperature. Nami's tip: If you are new to deep-frying, learn more tips on my How to Deep Fry Food page. I recommend using an instant-read thermometer to monitor the oil temperature.

    Uses Heated frying oil · First breaded cutlet

    
14. 14

    Step 14: Deep-fry for a total of 3 minutes, flipping it over at the halfway point. Tip: Do not overcrowd the pot. Your ingredients should take up no more than about half of the oil surface area. If you add too much food, the temperature will drop quickly and the chicken will absorb too much oil.

    Deep-fry cutlet · 3 minUses First cutlet in hot oil

    
15. 15

    Step 15: Cook until both sides are golden brown and the chicken is cooked through; the 3-minute time is a guide and thicker pieces may need longer. Hold the cutlet vertically over the pot briefly to let excess oil drip off, then transfer to a wire rack or paper-towel-lined tray to drain.

    Uses First fried cutlet

    
16. 16

    Step 16: Scoop up and discard any fried crumbs in the oil with a fine-mesh strainer. Then, cook the other cutlet. Tip: Throughout cooking, keep the oil clean of crumbs, which can burn and make the oil dark and dirty.

    Uses Frying oil · Remaining breaded cutlet

    
17. 17

    Step 17: Slice the two cooked chicken cutlets into 1-inch (2.5 cm) pieces. Serve with prepared tonkatsu sauce and, if desired, shredded cabbage, prepared Japanese sesame dressing and tomato wedges.

    Uses First cooked and drained cutlet · Second cooked and drained cutlet · Prepared tonkatsu sauce, for serving · Shredded green cabbage, for serving (optional) · Prepared Japanese sesame dressing, for serving (optional) · Tomato wedges, for serving (optional)