This was the first time I've had chicken katsu since moving from Hawaii to Long Beach 2 years ago - I didn't realize how much I've missed it! It's pure comfort food, right up there with mashed potatoes and apple pie. I've always been too intimidated to try making it (I'm terrified of deep frying anything after an ill-fated andagi attempt), but once I overcame my doubts I was pleasantly surprised to find that it couldn't be easier! It's now on regular rotation at the dinner table :)
4 skinless, boneless chicken breast halves - pounded to 1/2-inch thickness
salt and pepper to taste
2 tbsp all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed
- Season the chicken on both sides with salt and pepper. Place the flour, egg, and panko crumbs into separate shallow dishes. Heat 1/4-inch of oil in a large skillet over medium-high heat to 350 degrees F.
- Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well-coated on both sides. Place chicken into the hot oil and cook 3-4 minutes per side, or until golden brown.
Cut into 1"-wide pieces and serve with steamed white rice and katsu sauce on the side.