For best results, always weigh ingredients where a weight is provided
Equipment
chopping board and sharp knife
Large skillet or frying pan with high sides
Tongs
Instructions
SIDES:Make sure your to get your rice started before the chicken as the chicken cooks fairly quickly. Also, shred your vegetables and get your dressings or seasonings on hand. Dress the cabbage and carrot in the sesame dressing.
PREPARE THE CHICKEN:If using small chicken pieces (around 120g each 4oz), lay the breasts on a chopping board, cover with plastic wrap and use a meat mallet or rolling pin to gently pound the thicker part, just to even out the thickness all over a little. Medium chicken breasts are a little easier to find. Place one at a time onto a chopping board and, with one palm on top, use a sharp knife to slice through it’s thickness so that you have 2 thinner pieces. See my cutlets post.
Season the chicken all over with the salt and pepper.
PREPARE THE OIL:Into a large skillet or deep frying pan, pour oil to a depth of about 4-5mm (⅕ inch) deep. Heat for a few minutes over medium-high heat.
FRY THE CHICKEN:Once the oil is hot, add 1-2 chicken breast pieces (depending on the size of your pan - you don’t want to overcrowd it or the chicken will boil in the oil instead of fry).
Cook the chicken for 2-3 minutes until the underneath is golden brown. It should be cooked most or all the way up the sides by this point. Use tongs to carefully flip the chicken and cook for a further 2-3 minutes.
Line a plate with paper towel. Transfer the cooked chicken to the paper towel while you cook the rest. They will stay hot for quite a while, long enough to do one more fry so if you’re frying 2 at a time, they’ll be fine. If you’re frying one at a time, keep the cooked ones in a oven preheated to warming temp or serve immediately.
SERVE:Place some rice on each plate and season with furikake if using. Add some cabbage and carrot on the other side of the plate. Slice the katsu chicken into finger size pieces, and lay it over the top of the rice. Drizzle tonkatsu sauce over the chicken. Add a dollop of Kewpie mayonnaise to the plate for dipping, if using, and serve.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Breadcrumbs and egg quantities will depend on the exact size of your chicken breasts.
Oil quantity will depend on the size of your pan.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.