Chicken Katsu

Winner winner chicken katsu dinner. Crispy panko breading paired with super juicy meat make this a perfect dinner option.


Print Recipe
Chicken Katsu
Winner winner chicken katsu dinner. Crispy panko breading paired with super juicy meat make this a perfect dinner option.
Course main course
Cuisine japanese
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Course main course
Cuisine japanese
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Instructions
  1. Debone and remove the skin of the chicken thighs.
  2. Place between two pieces of plastic wrap and pound to a 1/2" thickness.
  3. Salt and pepper both sides of the thighs.
  4. 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.
  5. Dip the thighs in flour, removing excess.
  6. Thoroughly coat with the egg wash.
  7. Place on the plate of panko and ensure full coverage.
  8. Repeat for remaining thighs.
  9. Preheat about 1/2" of vegetable oil in a heavy-bottomed pot to 365F/185C.
  10. Place two thighs at a time into the hot oil.
  11. Cook until brown.
  12. Flip and repeat on the second side.
  13. Remove to a cookie sheet lined with a cooling rack.
  14. Repeat for remaining thighs.
  15. Serve alongside steamed white rice and katsu sauce.
Share this Recipe

2 Replies to "Chicken Katsu"

  • comment-avatar
    Ramya Menon March 19, 2016 (9:15 am)

    I’m loving the new logo Rachel!!

  • comment-avatar
    Pandara March 19, 2016 (12:35 pm)

    Thanks! It’s a work in progress. 🙂

Leave a reply

Your email address will not be published.

Enjoy this blog? Please spread the word :)