Chicken Katsu

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

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

Summary

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  • Coursemain course
  • Cuisinejapanese
  • Yield4 servings 4 serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time30 minutesPT0H30M
  • Total Time50 minutesPT0H50M

Ingredients

Chicken thighs
4
Salt and pepper
to taste
Flour
1/4 cup
Eggs
2
Panko
1 cup
Oil

Steps

  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.