Step 1: Prep the Chicken
Start by butterflying the chicken breasts to make them thinner. If your knife skills aren’t up to par, don’t worry—you can also pound the chicken with a meat mallet until it’s about ½ inch thick. Thin chicken cooks more evenly and stays juicy. This step is crucial, so don’t skip it.
Pro tip: If you’re cooking for a crowd, you can prep the chicken ahead of time and store it in the fridge until you’re ready to bread and fry.
Step 2: Set Up Your Breading Station
You’ll need three shallow bowls:
Bowl 1: Add the flour and season it with garlic powder, paprika, salt, and pepper.
Bowl 2: Beat the eggs with water until combined.
Bowl 3: Add the panko breadcrumbs.
Having everything set up in advance makes the breading process quick and mess-free. I like to use a fork to handle the chicken so my hands don’t get too sticky.
Step 3: Coat the Chicken
Dip each piece of chicken into the flour, making sure it’s fully coated. Shake off the excess, then dip it into the egg mixture. Finally, press it into the panko breadcrumbs, ensuring every inch is covered. Pro tip: Press the breadcrumbs gently onto the chicken for extra crunch.
When I first started making Chicken Katsu, I underestimated the importance of even coating. Trust me, taking the time to do this step properly makes all the difference in the final texture.
Step 4: Fry to Golden Perfection
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot (about 350°F), carefully place the chicken into the pan. Fry for 3-4 minutes on each side or until golden brown and cooked through. Transfer to a plate lined with paper towels to absorb any excess oil.
If you’re unsure about the oil temperature, drop a breadcrumb in—it should sizzle and float to the surface. Frying can feel intimidating at first, but once you get the hang of it, it’s a breeze.