Chicken Katsu - Just One Cookbook https://www.justonecookbook.

com/chicken-katsu/

Easy chicken katsu recipe with chicken breast coated with flour, egg, and panko,
deep-fried until golden brown, and drizzled with tonkatsu sauce.

Prep Time Cook Time Total Time

15 mins 20 mins 35 mins

Course: Main Course Cuisine: Japanese 4.61 from 48 votes

Keyword: panko chicken, tori katsu Servings: 3 Author: Namiko Chen

Ingredients
1.5 lb boneless, skinless chicken breasts, (you can also use chicken thighs or tenders)

2 Tbsp sake, (for marinating chicken)

½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

freshly ground black pepper

3 Tbsp all-purpose flour (plain flour)

2 large eggs (50 g each w/o shell)

1 cup Panko (Japanese breadcrumbs)

4 cups neutral-flavored oil (vegetable, rice bran, canola, etc), (for deep frying)

Tonkatsu Sauce, (or make my homemade tonkatsu sauce recipe)

Instructions
1. Gather all the ingredients.

2. Slice the chicken diagonally. This cutting technique is called Sogigiri in Japanese. Each piece will have
more surface area so it will cook faster. Tip: The Japanese use chopsticks to eat Chicken Katsu, so the
chicken is cut into bite-sized pieces. It's easier to deep fry individual small pieces of chicken katsu than 3

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