Easy Chicken Katsu
Crunchy panko-crumbed chicken with a sweet-savoury tonkatsu sauce — pressing the panko on firmly, rather than just dredging, is what gives it that thick, craggy crust that stays crisp even after slicing.
Ingredients
Instructions
Coat each piece of chicken in flour, shaking off the excess, then dip in beaten egg and press firmly into the panko so it sticks in an even, thick layer.
Shallow-fry in oil heated to medium until deep golden and cooked through, about 4 minutes per side, resist moving the chicken too soon or the crust will tear.
Rest briefly on a wire rack rather than paper towel, which would soften the crust.
Slice and drizzle with tonkatsu sauce, then serve with steamed rice and shredded cabbage.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.