Prep 10 mins
Cook 10 mins
This is basically fried chicken coated in panko (japanese breadcrumbs). It is usually served with Katsu Sauce and steamed rice.
- 4 boneless skinless chicken breast halves, pounded to 1/2 inch thickness
- 29.58 ml all-purpose flour
- 1 egg, beaten
- 236.59 ml panko breadcrumbs
- Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
Other than adding some cayenne pepper, onion and garlic powder to the crumbs, I made this and followed the directions. What great coating and flavor. We loved it!
This so good! Of course I am in love with everything that is Japanese cuisine since I lived there for a quite some time. This is also good with a little bonapetite seasoning by McCormick, which is garlic, onion and salt. Thanks for posting.
Made this chicken for company tonight , it was a big hit!! loved the crispness of it, I too added a little garlic salt and a pinch of cayenne to the flour. The panko crumbs are wonderful and make it sooo crisp! I will definately be making this again, thanks for posting.