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Chicken katsu strips Recipe

Japanese · Main course · 27 min total

Crispy, golden chicken strips with a light panko coating, inspired by Japanese katsu. Perfect for dipping in tonkatsu sauce or your favorite condiment.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Vegetable oil for frying

Instructions

1. Slice chicken breasts lengthwise into 1-inch thick strips.
2. Season chicken strips with salt, pepper, and garlic powder.
3. Set up a breading station: place flour in a shallow dish, beaten eggs in another, and panko in a third.
4. Dredge each chicken strip in flour, shaking off excess, then dip in egg, and coat with panko, pressing gently to adhere.
5. Heat about 1/2 inch of oil in a large skillet over medium-high heat to 350°F (175°C).
6. Fry chicken strips in batches, without overcrowding, for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F).
7. Transfer to a wire rack or paper towels to drain. Serve immediately with tonkatsu sauce or ketchup.

Tips

• For extra crunch, use fresh panko and do not overpack the breadcrumbs.
• Keep cooked strips warm in a 200°F oven while frying remaining batches.
• Leftover strips can be reheated in an air fryer or oven to maintain crispiness.

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