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.
Panko Breaded Chicken Katsu
- 2 Chicken Breasts (Medium-Large Size), , halves
- ½ teaspoon Salt
- Black Pepper
- ⅔ cup All Purpose Flour
- 1 ⅓ 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
- ½ tablespoon Soy Sauce
- 1 tablespoon Worcestershire sauce
- ½ tablespoon Mirin
- ½ tablespoon Sugar
- ½ teaspoon Dijon Mustard
- ⅛ teaspoon Garlic Powder
- In a mixing bowl, stir all the ingredients until well blended.