Panko breaded chicken (Japanese Katsu). This consists of crispy pan fried chicken lightly breaded in panko crumbs. The meat is so tender and moist with simple seasoning, salt, pepper, and a sprinkle of garlic salt on the breadcrumbs. This easy panko breaded chicken is inspired by Japanese Katsu Chicken. I served this crispy breaded chicken with homemade TonKatsu sauce, though kids may prefer a barbeque or ketchup style sauce with it.
- 2 Chicken Breasts (Medium-Large Size) , halves
- 1/2 teaspoon Salt
- Black Pepper
- 2/3 cup All Purpose Flour
- 1 1/3 cups Panko bread crumbs (unsalted)
- 1 Egg (beaten)
- Garlic salt
- 2 cups Vegetable oil
Cut the chicken breasts in half and season chicken with salt and pepper.
Put the flour, egg, and panko crumbs on 3 separate plates.
Dredge one piece of chicken in the flour, tapping off any extra.
Dip the chicken in the egg, let the excess to drip off.
Coat the chicken with the panko crumbs.
Repeat this step for all pieces of chicken. Season each chicken lightly with garlic salt.
Heat one cup of vegetable oil in a frying pan over medium-high heat, then add 2 pieces of chicken and cook until golden and crispy (for about 3-4 minutes per side). Remove chicken from the pan and drain on paper towels to remove excess oil.
Remove used oil from the pan and clean well.
Heat one cup of vegetable oil in a frying pan over medium-high heat then add remaining chicken (2 pieces) and cook until golden and crispy (for about 3-4 minutes per side).
Serve the chicken with rice and TonKatsu sauce, barbecue sauce, ketchup or other sauce.
- 3 tablespoons Ketchup
- 1/2 tablespoon Soy Sauce
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon Mirin
- 1/2 tablespoon Sugar
- 1/2 teaspoon Dijon Mustard
- 1/8 teaspoon Garlic Powder
In a mixing bowl, stir all the ingredients until well blended.