- 2 chicken breasts, cut in half
- 1 cup (120g) all-purpose flour
- 3 large eggs (150g)
- 2 Tbsp water (29g)
- 2.5 cups (250g) panko breadcrumbs
- Kosher salt to taste
- Katsu sauce for serving
- Togarashi to season
- Lemon wedges for serving
Torikatsu | Japanese Fried Chicken
Become a fried chicken legend with Joshua Weissman's recipes.
Prep
15 minutes
Cook
5 minutes
Total
20 minutes
Serves
2
people
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Ingredients
Directions
- Preheat vegetable oil in a heavy bottomed pot to 350°F (175°).
- Cut chicken breasts in half lengthwise.
- Prepare your 3-step breading station by placing all-purpose flour, panko, and egg wash into separate bowls.
- Season the chicken breast with kosher salt and let sit for 5 minutes.
- Dredge the pork in the all-purpose flour, then the egg wash, then the breadcrumbs. Repeat for each cutlet. Make sure it is fully coated at each stage.
- In batches, cook each breaded breast for 6-8 minutes or until golden brown and fully cooked inside. Transfer cooked chicken to a wire rack and immediately season with kosher salt.
- Drizzle with tonkatsu sauce and enjoy.
