Chicken Katsu
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 servings
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Course
Main Course
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Cuisine
Japanese
Chicken Katsu
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This crispy chicken cutlet is super easy to make at home! Breaded with panko bread crumbs and fried in oil, these Japanese-style cutlets are crispy on the outside while being juicy and moist on the inside.
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Ingredients
- 8 chicken thighs boneless skinless
- 3 tbsp mirin or more
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp salt & pepper
- 1 cup flour or more
- 3 large eggs beaten
- 1½ cup panko crumbs or more
- oil for frying
Instructions
- Place a chicken thigh in a ziploc bag or between two pieces of waxed paper or plastic wrap and use the mallet to pound them out thin.
- Add the chicken thighs a shallow bowl and season with garlic powder, onion powder, salt, pepper, and mirin. Marinate for 15 to 30 minutes.
- Dredge the chicken thigh in a bowl of flour (shaking off the excess) before transferring it to a bowl with the beaten eggs before coating the chicken thigh in panko (shaking off the excess).
- Repeat with all the chicken thighs, setting them aside.
- Heat 2 inches of oil in the Dutch oven and allow it to heat up to 180C/350F before adding in the chicken cutlets. My Dutch oven can only fit two at a time.
- Deep fry each panko covered chicken cutlets for up to 6 minutes, flipping them at the half way mark.
- Transfer to the wire rack to cool and drain any excess oil and continue to fry the chicken until you’ve finished all of them.
- Serve immediately with tonkastu sauce and toasted sesame seeds on top or store for later.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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