Chicken Katsu

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
Course: Main Course
Cuisine: Japanese
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.

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