Chicken Katsu in Your Pressure Cooker
Crispy on the outside, juicy on the inside — this Chicken Katsu in your pressure cooker delivers comfort food with smart prep and bold flavor.
Equipment
- 1 Skillet for frying
- 1 Paper towels for draining
- 1 Pressure cooker for tenderizing chicken
Ingredients
Main ingredients
- 4 chicken breasts skinless, boneless, pounded to ½-inch thickness
- salt and pepper to season
- 2 tablespoons all-purpose flour for dredging
- 1 egg beaten
- 1 cup panko bread crumbs for coating
- 1 cup oil for frying
Instructions
Instructions
- Season the chicken breasts all over with salt and pepper.
- Dredge each breast in the flour, shaking off any excess.
- Dip each piece in the beaten egg, then coat with panko. Pat crumbs firmly.
- Heat the oil in the skillet over medium-high heat until shimmering.
- Fry the chicken in batches, about 3 to 4 minutes per side until golden brown.
- Remove and drain on paper towels.
- Let cool slightly, then slice into strips.
- Serve hot with your favorite dipping sauce.
Notes
Wrap leftovers tightly and refrigerate. Reheat in oven or air fryer to maintain crispiness. Try it with classic tonkatsu sauce or your own favorite dip!