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Chicken Katsu (Breaded Fried Chicken)
Serves 2 · About 30 min
Chicken breast coated in panko breadcrumbs and fried. With shredded cabbage and sauce.
① Cut the cabbage→② Make the chicken an even thickness→③ Coat the fish→④ Heat the oil→⑤ Fry and cut
What to buy
Meat
Vegetables
Eggs, bread & flour
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How to make it
1
Shred the cabbage
- Stack 2 cabbage leaves, roll them up, and on the cutting board slice from the end as thinly as you can
- Soak in a bowl of water for 5 minutes, then drain in a strainer. Keep it in the fridge
- Cut the vegetables first so you don't use the cutting board after cutting raw chicken
How to tell it's doneThe cabbage is thinly sliced and drained in the strainer.
2
Make the chicken an even thickness
- Put the chicken on the cutting board and cut it in half (to make 2 pieces)
- At the thick parts, hold the knife flat and cut halfway into the thickness, then open it outward. Make the whole piece about 1.5 cm thick
- Poke both sides with a fork about 10 times each (so it shrinks less when fried)
- Sprinkle 1/4 tsp salt and a pinch of pepper on both sides
How to tell it's doneBoth pieces are about the same thickness everywhere (around 1.5 cm).
3
Coat the fish
- Line up 3 trays or plates. Put 3 tbsp flour in the 1st, beat 1 egg with 1 tbsp water in the 2nd, and put 200 ml panko in the 3rd
- Coat the chicken in this order: flour → egg → panko. Coat thinly all over with flour and tap off the extra
- Press the panko on lightly with your hand so it sticks
- After coating, wash the cutting board, knife and your hands with soap (you will use them to cut the fried katsu in step 6)
How to tell it's doneThe whole surface of the chicken is covered in panko, and you can't see any pink meat.
4
Heat the oil
- Put vegetable oil 2 cm deep (about 400 ml) in a frying pan and set over medium heat
- Check the oil temperature: put the tip of dry cooking chopsticks in the oil. If small bubbles keep fizzing from the tip, it's about 170°C. If there are almost no bubbles, it's not hot enough yet. If big bubbles rush out hard, it's too hot, so turn the heat down
How to tell it's doneSmall bubbles keep fizzing from the tip of the chopsticks.
Be carefulOil may splatter. Do not leave while frying. Turn off the heat as soon as you're done, and clean up the oil only after it has cooled completely.
5
Fry
- Gently add the chicken, starting from the near side. Do not touch it for 3 minutes after adding
- Turn over with cooking chopsticks and fry 2–3 more minutes
- Put on a rack or paper towels to drain and let sit 2 minutes (the heat reaches the inside during this time)
- Turn off the heat
How to tell it's doneBoth sides are golden brown, and it feels light when you hold it with chopsticks.
Be carefulRight after adding, oil splatters a lot. Slide it in from the near side, away from you.
6
Cut and serve
- On the cutting board, cut into 2 cm wide slices
- Put the cabbage from step 1 and the chicken katsu on a plate and pour over 2 tbsp tonkatsu sauce
How to tell it's readyThe cut side of the thickest part is white, with no pink. The juice that comes out is clear.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
Pink insideThe thickness wasn't even. If there is pink, put it back in the oil and fry 1–2 minutes. Next time open up the thick parts in step 2.
The coating comes offThe flour was too thick, or the chicken was too wet. Next time coat thinly with flour and tap off the extra.
The coating burnedThe oil was too hot. Next time, if big bubbles come out in step 4, turn the heat down before adding.
The meat is toughFried too long. Next time fry 2 minutes after flipping, then let it sit so the heat reaches the inside.
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