Easy Chicken Katsu

If you’re a fried chicken lover or a fan of Japanese cuisine, this crispy and juicy chicken katsu recipe will captivate your heart (and belly)! The combination of the beautiful golden brown exterior coupled with the tender and juicy interior makes this incredibly irresistible. It’s perfect with a simple bowl of rice, on top of a plate of curry, or with a cold and refreshing salad.

I don’t know about you, but my absolute favorite way to enjoy katsu is with rice and curry. Check out my Coco Ichibanya Curry Recipe!

How do I prepare Chicken Katsu?

Step 1: Pound the chicken

Place the chicken thighs in between two pieces of plastic wrap. Using a meat mallet or the back of your knife, pound the chicken thighs to 1/4 – 1/2 inch thick. Season both sides of the chicken thighs with 1/2 teaspoon of salt.

Step 2: Preheat the frying oil

In a heavy-duty pot, heat neutral oil to 365F (185C).

Step 3: Prepare the dredge and breading station

While the oil is heating up, prepare the dredge and breading station.

In a shallow plate, combine all-purpose flour and 1/4 teaspoon salt. Whisk to mix well. In a separate shallow plate, crack 2 eggs. Whisk until homogenized. In another shallow plate, combine panko breadcrumbs and 1/4 teaspoon salt.

Step 4: Coat the chicken

Place the chicken thigh into the flour, making sure all sides are evenly coated. Shake off any excess flour. Transfer it to the egg and coat all sides evenly. Finally, transfer it to the panko breadcrumbs and make sure all sides are coated. Gently press the panko onto the chicken so it adheres better when frying.

Step 5: Fry the chicken

Carefully place the breaded chicken thigh into the hot oil away from you. Fry for 1 1/2 minutes on each side until golden brown and crispy.

Step 6: Rest and cool the chicken

Remove and transfer the chicken katsu to a wire rack to rest and cool.

Step 7: Slice and serve!

Slice into strips and serve with rice!

Easy Chicken Katsu

Servings 2 people
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 2 chicken thighs boneless & skinless
  • 1/2 cup all-purpose flour 
  • 2 eggs
  • 1 cup panko breadcrumbs 
  • 1 tsp salt divided
  • neutral oil for frying

Instructions

  • Place the chicken thighs in between two pieces of plastic wrap. Using a meat mallet or the back of your knife, pound the chicken thighs to 1/4 – 1/2 inch thick. Season both sides of the chicken thighs with 1/2 teaspoon of salt.
  • In a heavy-duty pot, heat neutral oil to 365F (185C).
  • While the oil is heating up, prepare the dredge and breading station.
  • In a shallow plate, combine all-purpose flour and 1/4 teaspoon salt. Whisk to mix well.
  • In a separate shallow plate, crack 2 eggs. Whisk until homogenized.
  • In another shallow plate, combine panko breadcrumbs and 1/4 teaspoon salt.
  • Place the chicken thigh into the flour, making sure all sides are evenly coated. Shake off any excess flour. Transfer it to the egg and coat all sides evenly. Finally, transfer it to the panko breadcrumbs and make sure all sides are coated. Gently press the panko onto the chicken so it adheres better when frying.
  • Carefully place the breaded chicken thigh into the hot oil away from you. Fry for 1 1/2 minutes on each side until golden brown and crispy.
  • Remove and transfer the chicken katsu to a wire rack to rest and cool.
  • Slice into strips and serve with rice!
Course: Dinner, Lunch, Main Course
Cuisine: Japanese

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