Crispy Rice Flour Chicken Katsu

Japanese Mom Makes
2 hours ago
2 min read

https://www.youtube.com/watch?v=11V79CCRsV4

There is nothing quite like the perfect crunch of a classic Japanese Chicken Katsu, but if you want an absolute game-changer for your home cooking routine, it's time to swap out regular flour for rice flour (Komeko). This one simple adjustment yields a beautifully delicate, airy coating that stays unbelievably crispy far longer than traditional recipes.

Ingredients

Chicken Breast: About 540g / 1.19lbs
Rice Flour (Komeko): 1 tablespoon
Egg: 1 large egg
Panko Breadcrumbs: 1 ½ cups or more if you need
Seasoning: Salt and black pepper
Neutral cooking oil
Tonkatsu Sauce

Instructions

Prep and Butterfly the Chicken
Begin by patting the chicken breast thoroughly dry with a paper towel.
Take each piece and slice horizontally through the center, stopping right before cutting all the way through, then open it flat like a book. Aim for a uniform 1/2-inch thickness; give it a gentle pound if any areas are still a bit too thick.
To make handling and flipping in the pan much simpler, slice the chicken breast in half.
Pat the cutlets dry one more time. Lightly sprinkle both sides with salt and black pepper. Grab a fine sifter or strainer to evenly dust 1 tablespoon of rice flour over both sides.
Organize three separate shallow bowls,trays, or plates to streamline the breading process:
1. Your bowl containing the single beaten egg.
2. A deep tray or dish holding 1 ½ cups of fresh panko breadcrumbs.
3. A clean plate or baking sheet ready to receive the coated cutlets.
Dip a chicken cutlet into the beaten egg, coating it entirely, then lift it and gently shake off any excess liquid. Transfer the chicken into the panko tray. Press down gently but thoroughly to ensure the crumbs stick evenly. Using just enough panko keeps waste to an absolute minimum, so take your time coating the surface completely.
Pour about 1 inch of neutral oil into a medium pan and heat it up to 170°C (340–350°F). To test the temperature, drop a single crumb of panko into the pan—if it immediately pops up to the surface and bubbles, you are ready to fry. Gently lower the breaded chicken into the hot oil. Cook for roughly 3 minutes, then carefully flip. Cook the second side for another 2 to 3 minutes until the interior temperature reads 165°F (74°C).
Once the katsu is brilliantly golden and crunchy, transfer it to a wire cooling rack or a paper-towel-lined plate to let any residual oil drain away. Let it rest undisturbed for 5 minutes. Slice into thick strips with a sharp knife and serve hot with fresh shredded cabbage, tomatoes, and your favorite katsu sauce!

Cooking Note

Because we are shallow frying rather than deep submerging, you might notice an occasional pale spot on top. Don't worry! Simply use a heat-resistant spoon to ladle hot oil over any pale areas until the entire cutlet turns beautifully golden and crispy.
Clean the oil between pieces by skimming out loose crumbs to keep it fresh!