There’s this food counter in downtown Atlanta that I love to go to for chicken katsu. I like it so much that I finally decided to try to make it at home. Turns out it was just as easy as to make as I had imagined and even more delicious than the one at the food counter. If you are a fan of chicken katsu, this one is sure to please. Let’s get cooking.
Chicken Katsu
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Intermediate
Ingredients
- 4 boneless, skinless chicken breasts
- 1 lime
- salt
- 2 eggs
- 1 1/2 cups of panko crumbs
- oil (for frying)
- teriyaki or hoisin sauce
- 2 scallion stalks (optional)
Instructions
- Rinse the chicken breasts with warm water and then shake off the excess water. ut lime in half and squeeze juice of the lime over the chicken breasts. Be sure to squeeze lime juice on both sides of the chicken.
- Using the flat side of a meat tenderizer, pound each chicken breast until you get it as thin as you can without the chicken breast breaking apart.
- Sprinkle both sides of the chicken breasts with salt.
- In a medium-sized bowl, whisk the two eggs and set them aside.
- Pour the panko crumbs onto a large plate and set it next to the bowl witht the whisked eggs.
- In a large skillet, bring the oil to a medium heat.
- Dredge each chicken breast in the eggs and then coat both sides of the chicken breasts in panko crumbs.
- Place the chicken breasts into the frying pan. If the pan is not large enough to comfortably fit all four pieces of chicken, fry the chicken in two separate groups.
- Fry each chicken breast for 4-5 minutes per side or until the panko crumbs are just beyond golden.
- Remove the chicken breasts from the frying pan and place them on a paper towel lined plate. The paper towel will help absorb some of the excess oil.
- Chop the scallions.
- Slice each chicken breast into vertical strips, drizzle with teriyaki sauce, sprinkle with scallions, and enjoy.
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