Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds boneless skinless chicken breasts

  2. 1/4 cup all-purpose flour

  3. 1 teaspoon salt

  4. 1/2 teaspoon ground black pepper

  5. 2 large eggs

  6. 1 cup Japanese panko breadcrumbs

  7. 2 cups canola oil

Instructions Jump to Ingredients ↑

  1. With a sharp chef’s knife, split the chicken breasts lengthwise so you have two equal pieces. (this will make the chicken flatter so it cooks faster when you deep fry it.) Pound (but not too thin) to equal thickness all over. Pat dry with a paper towel.

  2. Combine the flour, salt and pepper in one bowl. Beat the eggs lightly in a second bowl. Place the panko in a large, shallow bowl or pie plate.

  3. Bread the chicken in the typical assembly line: flour first, then eggs, then panko. Shake off excess after each step. Place the breaded pieces on a plate.

  4. Heat the oil in a heavy 3 or 4-quart saucepan to 325 degrees (I always use a candy thermometer.)

  5. Fry the chicken in batches, 1-2 minutes on each side. Place the finished pieces on a cooling rack to stay crispy (I noticed that they get a bit soggier if you put them on paper towels, so a cooling rack does a better job.)

  6. Serve with tonkatsu sauce and heaps and heaps of steaming white rice.


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