Ditch the takeout! You'll be amazed at how easily this restaurant-quality Japanese chicken katsu comes together, mainly using pantry staples! The family will love this.
Slice each chicken breast lengthwise (parallel to your work surface) into two pieces. Season both sides with salt and pepper.
2 boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Create a breading station. Add the flour, eggs, and Panko each to separate shallow bowls.
½ cup all-purpose flour, 2 large eggs, 1½ cups Panko breadcrumbs
Dredge the chicken in the flour, shaking off excess; then the eggs, letting any excess drip off; and finally, the Panko.
Fill a large cast iron skillet with ¼-inch oil. Heat over medium until it reaches 350°F.
1 cup vegetable oil
Place the chicken, 2 pieces at a time, into the oil, cooking on both sides until golden and 165°F internally, about 2 minutes per side. Transfer to the prepared plate and repeat with remaining chicken breasts.
Serve hot with tonkatsu sauce.
Video
Notes
If the Panko breadcrumbs aren't sticking well to the chicken, gently press them onto the surface of the chicken to help them adhere. Adding a teaspoon of oil to the egg can also help the breadcrumbs to stick better.
Storage: Store Japanese chicken katsu in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Store leftover tonkatsu sauce in an airtight container in the refrigerator for up to 1 month.