Chicken Katsu

Rinse the chicken and pat dry with paper towels.

Put the chicken in a bowl and add sake, salt, and pepper. Set aside for 15 min.

Dust the flour on the chicken and remove excess flour.

Then dip it in beaten egg.

Lastly, dredge the chicken in panko and remove the excess. If you have time, let the chicken sit in the refrigerator for 15 min.

Deep fry the chicken. The oil for Chicken Katsu should be 350°F.

Put 2-3 pieces of chicken in at a time. If you put too many chicken pieces, the temperature of the oil will drop too quickly and the chicken will end up absorbing too much oil.

Deep fry until both sides are golden brown, about 5-6 min. Then transfer to a wire rack or paper towel-lined tray to remove excess oil.

Between batches, make sure to pick up breadcrumbs. When you don’t pick them up, the breadcrumbs will get burnt and the oil will get darker. Make sure to keep the oil clean throughout deep frying.