Winner winner chicken katsu dinner. Crispy panko breading paired with super juicy meat make this a perfect dinner option.
Chicken Katsu
Winner winner chicken katsu dinner. Crispy panko breading paired with super juicy meat make this a perfect dinner option.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 4 serving
Ingredients
- 4 chicken thighs
- to taste salt pepper and
- 1/4 cup flour
- 2 eggs
- 1 cup panko
Instructions
- Debone and remove the skin of the chicken thighs.
- Place between two pieces of plastic wrap and pound to a 1/2" thickness.
- Salt and pepper both sides of the thighs.
- Prepare your dipping station: one plate with the flour, one with the eggs beaten with about 1 teaspoon water, and one with the panko bread crumbs.
- Dip the thighs in flour, removing excess.
- Thoroughly coat with the egg wash.
- Place on the plate of panko and ensure full coverage.
- Repeat for remaining thighs.
- Preheat about 1/2" of vegetable oil in a heavy-bottomed pot to 365F/185C.
- Place two thighs at a time into the hot oil.
- Cook until brown.
- Flip and repeat on the second side.
- Remove to a cookie sheet lined with a cooling rack.
- Repeat for remaining thighs.
- Serve alongside steamed white rice and katsu sauce.
I’m loving the new logo Rachel!!
Thanks! It’s a work in progress. 🙂