Great for if you want a more restaurant style katsu chicken. The wet batter mixed with frying helps hold the crunch really well, even as you cut it into pieces. I made it for a lot of people, and got many comments that it was the best katsu they've had! My husband wants this to go into the regular rotation.
It's a less great recipe if you're looking for a light, home style Japanese katsu chicken recipe. It's a bit heavy for that.
I used my deep fryer to get a strong crunch and then put them in the oven to finish cooking, which will affect results!
