Japanese
1Preparation
- Slice each breast in half horizontally, then pound between two sheets of cling film to an even 1.5 cm thickness.
- Season the chicken with salt and pepper on both sides.
- Set out three dishes: the flour, the beaten eggs and the panko.
- Coat each piece in flour and shake off the excess, dip it in egg, then press it into the panko on both sides.
- Stir the ketchup, soy sauce, sugar and rice vinegar until the sugar dissolves.
- Put the shredded cabbage in iced water for 5 minutes to crisp it, then drain well.
2Cooking
- Heat the oil to 170°C. Without a thermometer: a crumb of panko floats straight up surrounded by steady bubbles.
- Fry two pieces at a time, 3 minutes per side, until golden and crisp and the centre reaches 74°C or the juices run clear.
3Serving
- Rest the chicken on a rack for 2 minutes, then cut it into 2 cm strips.
- Arrange it beside a mound of cabbage and a lemon wedge, drizzle with the sauce or serve it on the side, with white rice.
💡 Tips & common mistakes
- Common mistake: draining the chicken on paper towels — the underside goes soggy. A rack keeps it crisp all round.
- Pounding to an even thickness lets the piece cook through before the crust burns.
- Don't crowd the pan — the oil cools and the panko soaks it up.
🔁 Substitutions
- Panko: coarse dry breadcrumbs, though the crust will be less airy.
- To make katsu curry, top it with the sauce from the Japanese beef curry recipe.
