The thickness of chicken breast is more uniform and suitable for making chicken katsu.

Can you make chicken katsu with chicken breast. This recipe is super easy, which makes it a. Boneless, skinless chicken breasts work well here, as they’re easy to thinly slice into even pieces. Web brine the chicken breast can add moisture to the meat.

Mix all the ingredients for the katsu sauce in a bowl, stir to mix well. In three separate bowls, add the flour, beaten eggs, and panko. Frying oil will vary dramatically each time you fry a japanese chicken cutlet.

Chicken thigh is not suitable for making katsu although it is more tender and juicy. Web (no takeout required!) it’s super simple to make and tastes amazing. Heat the vegetable oil in a wok or frying pan over medium heat.

Start by slicing the chicken in half lengthwise and pound to a quarter inch thickness. Web from there you just coat your chicken the same as ever. Web season with salt and black pepper.

Web light, crispy, perfectly seasoned, deliciously crunchy, katsu is typically made with pork or chicken dredged in an egg batter, then coated in panko before being fried. Dip each piece of the chicken into the beaten egg, then immediately coat it with the panko. Make sure to evenly butterfly the chicken breast first and spread the “wings” apart.

Pour in 500ml water and heat, stirring, until boiling and thickened. It comes out super crispy on the outside and perfectly juicy and tender on the inside. Plus, they cook in a flash!