Cuisine: Japanese
Course: Dinner
Servings: 3-4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 2 large chicken breasts or 4 boneless thighs
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil, for frying
- Tonkatsu sauce or your favorite dipping sauce
- Cooked rice and shredded cabbage, for serving (optional)
Instructions
- Step 1. Pound the chicken breasts or thighs to an even thickness, about 1/2 inch thick. Season both sides with salt and pepper.
- Step 2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Step 3. Dredge each piece of chicken first in flour, shaking off the excess, then dip it in the egg, and finally coat it well with panko.
- Step 4. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Step 5. Once the oil is hot (around 350°F or when a breadcrumb sizzles on contact), cook the chicken pieces for 3-4 minutes per side, until golden brown and cooked through.
- Step 6. Transfer to a paper towel-lined plate to drain.
- Step 7. Slice the chicken and serve with tonkatsu sauce, alongside rice and shredded cabbage if you like.
