- 2 skinless chicken breasts, deboned and cleaned (~ 350g)
- 1 cup flour
- 1 egg, beaten
- 1 cup panko
- Cooking oil
- Butterfly each chicken breast. To butterfly a chicken breast, slice the meat lengthwise horizontally from one end while leaving the other end intact. Open out the breast. It now resembles a butterfly.
- Place a butterflied chicken breast in a see-through plastic bag or place on a cutting board and cover with a sheet of cling film. These ways are less messy. Or you can simply place the chicken breast on a cutting board.
- Use a meat tenderizer/pounder and pound on the meat to create even thickness. You can also use the back of a saucepan (like what I did), rolling pin or back of a knife. Repeat step 2 and 3 on the other chicken breast.
- Place both breasts on a large plate and season with salt and pepper. Salt quantity is about a pinch on each side.
- Season the flour, egg and panko with tiny pinch of salt and pepper.
- Meanwhile, heat a skillet with about 1~1.5cm of oil over medium heat.
- Dust the chicken breast on both sides with flour and remove the excess.
- Next, dip the chicken breast in beaten egg. Make sure you coat both side and allow the excess to drip off.
- Then coat the breast with panko breadcrumbs on both side by pressing gently. Remove the excess.
- To test whether the oil is hot enough for frying, place a chopstick in the oil and if it bubbles around the chopstick that means it’s ready (taught by grandma). Or you can drop a piece of panko, if it bubbles rapidly around the panko, that’s a good sign. Now slowly slide the chicken breast into the hot oil. Fry for 1 minute each on both sides. If your chicken breast is very thin, then even less time. If the oil is too hot (you start seeing smoke coming up or panko start turning dark golden real fast), turn down the heat.
- Note: The temperature for frying chicken katsu is 175~180oC.
- Remove the chicken katsu and let it rest on a wire rack for about 4-5 minutes. Pick up the strayed breadcrumbs with a strainer.
- Repeat step 7 to 11 on the other chicken breast. Feel free to top up more flour and panko if the quantity is not enough in step 7 and 9.
- Now return back the fried chicken katsu into the oil for second time frying. Make sure the oil is hot enough. Fry for 1 minute (or less) on both sides. Frying time depending on meat thickness & doneness. To check if the chicken katsu is cooked, I use the sharp edge of the wok turner to poke at the meat at several areas. If it goes through easily, then the meat is cook. If not, cook a little more.
- Remove the chicken katsu and let it rest for 3-5 minutes on a wire rack. You can also opt to slice the katsu into smaller strips. Serve with thinly sliced cabbage and tonkatsu sauce and perhaps also a bowl of hot steaming rice.
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