Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Special equipment needed:
- Meat mallet or rolling pin
- Deep-fry thermometer
Step-by-step instructions:
1. Preheat the oven to 200°F. Line a baking sheet with parchment paper.
2. Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet or rolling pin until they are about 1/2 inch thick.
3. In a shallow bowl, mix together the flour, garlic powder, onion powder, salt, and black pepper.
4. In another shallow bowl, beat the eggs.
5. In a third shallow bowl, place the panko breadcrumbs.
6. Coat each chicken breast in the flour mixture, shaking off any excess.
7. Dip the chicken into the beaten eggs, then coat it in the panko breadcrumbs, pressing the breadcrumbs onto the chicken to make sure they stick.
8. Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat until it reaches 350°F on a deep-fry thermometer.
9. Fry the chicken in batches for about 3-4 minutes per side, or until golden brown and cooked through.
10. Transfer the cooked chicken to the prepared baking sheet and keep warm in the oven while you fry the remaining chicken.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Frying oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 12g
Saturated Fat: 2g
Cholesterol: 170mg
Sodium: 800mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 2g
Protein: 40g
Substitutions for ingredients:
- Gluten-free flour and breadcrumbs can be used for a gluten-free version.
- Chicken thighs can be used instead of chicken breasts.
Variations:
- Serve with a side of steamed rice and a drizzle of tonkatsu sauce.
- Add some spice by mixing hot sauce into the egg mixture.
- Make it a sandwich by placing the chicken between two slices of bread with some lettuce and mayonnaise.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy coating.
- Use a meat thermometer to check that the chicken is cooked through.
- If the breadcrumbs are not sticking to the chicken, try pressing them on more firmly or using a bit of egg wash to help them adhere.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for about 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of shredded lettuce with a side of rice and tonkatsu sauce.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Serve with a side of miso soup and a Japanese-inspired salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Edamame
Troubleshooting advice:
- If the chicken is not cooked through, try cutting it into smaller pieces before frying.
- If the coating is falling off the chicken, make sure the chicken is dry before coating it and that the oil is hot enough.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use caution when frying with hot oil to avoid burns.
Food history:
Chicken katsu is a popular Japanese dish that is typically made with breaded and fried chicken cutlets.
Flavor profiles:
This dish is crispy, savory, and slightly salty.
Serving suggestions:
Serve with a side of rice and a drizzle of tonkatsu sauce for a complete meal.
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Region: Japanese