Crispy, Crunchy Chicken Katsu Recipe

[fluffyiyoyo]

Ohhh man, who doesn't love some seriously crunchy fried chicken? This chicken katsu recipe is a Japanese classic that'll have you licking your fingers clean! It's easier than you think to make that crispy, panko-crusted perfection at home

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil for frying
• Tonkatsu sauce or katsu sauce for serving

Instructions:

1. Start by pounding out those chicken breasts until they're an even 1/2-inch thickness all over. This ensures even cooking!
2. Set up your dredging station with the flour, beaten eggs, and panko crumbs each in their own shallow dish. Season each with a pinch of salt and pepper.
3. Time for the battering process! Dredge each chicken breast in the flour, dip it in the eggs, and then thoroughly coat it in the panko crumbs, pressing gently to adhere.
4. Heat up 1/2-inch of vegetable oil in a large skillet over medium-high heat. Once shimmering hot, fry those panko-crusted chicken breasts for 3-4 minutes per side until deep golden brown and crispy.
5. Transfer the chicken katsu to a wire rack or paper towel-lined plate to drain excess oil. Don't they look incredible?
6. Serve up your katsu hot and crispy, with tonkatsu or katsu sauce on the side for dipping. A little shredded cabbage salad is the perfect tangy-crunchy counterpart!

You'll be amazed at how simple but insanely tasty this Japanese fried chicken is. The panko makes the crunch-factor off the charts! Just try not to eat it all before your guests arrive. Fried chicken never tasted so good!

 

[benzie]

Ohhh man, who doesn't love some seriously crunchy fried chicken? This chicken katsu recipe is a Japanese classic that'll have you licking your fingers clean! It's easier than you think to make that crispy, panko-crusted perfection at home View attachment 2893

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil for frying
• Tonkatsu sauce or katsu sauce for serving

Instructions:

1. Start by pounding out those chicken breasts until they're an even 1/2-inch thickness all over. This ensures even cooking!
2. Set up your dredging station with the flour, beaten eggs, and panko crumbs each in their own shallow dish. Season each with a pinch of salt and pepper.
3. Time for the battering process! Dredge each chicken breast in the flour, dip it in the eggs, and then thoroughly coat it in the panko crumbs, pressing gently to adhere.
4. Heat up 1/2-inch of vegetable oil in a large skillet over medium-high heat. Once shimmering hot, fry those panko-crusted chicken breasts for 3-4 minutes per side until deep golden brown and crispy.
5. Transfer the chicken katsu to a wire rack or paper towel-lined plate to drain excess oil. Don't they look incredible?
6. Serve up your katsu hot and crispy, with tonkatsu or katsu sauce on the side for dipping. A little shredded cabbage salad is the perfect tangy-crunchy counterpart!

You'll be amazed at how simple but insanely tasty this Japanese fried chicken is. The panko makes the crunch-factor off the charts! Just try not to eat it all before your guests arrive. Fried chicken never tasted so good!

Wow, your Chicken Katsu recipe sounds amazing! I think adding a sprinkle of sesame seeds before serving would add a nice nutty flavor and extra crunch, don't you think?

 

[MylaPeek]

Yum, that Crispy, Crunchy Chicken Katsu Recipe looks like a total winner! Can't resist a good crunch – definitely adding this to my must-try list! Thanks for sharing the deliciousness!

 

[Horton]

Ohhh man, who doesn't love some seriously crunchy fried chicken? This chicken katsu recipe is a Japanese classic that'll have you licking your fingers clean! It's easier than you think to make that crispy, panko-crusted perfection at home
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View attachment 2893

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil for frying
• Tonkatsu sauce or katsu sauce for serving

Instructions:

1. Start by pounding out those chicken breasts until they're an even 1/2-inch thickness all over. This ensures even cooking!
2. Set up your dredging station with the flour, beaten eggs, and panko crumbs each in their own shallow dish. Season each with a pinch of salt and pepper.
3. Time for the battering process! Dredge each chicken breast in the flour, dip it in the eggs, and then thoroughly coat it in the panko crumbs, pressing gently to adhere.
4. Heat up 1/2-inch of vegetable oil in a large skillet over medium-high heat. Once shimmering hot, fry those panko-crusted chicken breasts for 3-4 minutes per side until deep golden brown and crispy.
5. Transfer the chicken katsu to a wire rack or paper towel-lined plate to drain excess oil. Don't they look incredible?
6. Serve up your katsu hot and crispy, with tonkatsu or katsu sauce on the side for dipping. A little shredded cabbage salad is the perfect tangy-crunchy counterpart!

You'll be amazed at how simple but insanely tasty this Japanese fried chicken is. The panko makes the crunch-factor off the charts! Just try not to eat it all before your guests arrive. Fried chicken never tasted so good!

I love Chicken Katsu! Can't wait to try this crispy version. Thanks for sharing the recipe!