Crispy Chicken Katsu (Print Version)
# Ingredients:
→ Main Ingredient
01 -
5 boneless, skinless chicken thighs (about 1 pound total)
→ Wet Batter
02 -
2 eggs, large
03 -
1/4 teaspoon each of garlic powder and salt
04 -
1/4 teaspoon black pepper
05 -
1 tablespoon of milk
→ Dry Coating
06 -
1/2 teaspoon of salt
07 -
1/2 cup plain flour
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon garlic powder
→ Dry Breading
10 -
1/4 teaspoon garlic powder
11 -
2 cups of Panko
12 -
1/4 teaspoon black pepper
13 -
1/2 teaspoon of salt
→ Other
14 -
Cooking oil for frying
# Instructions:
01 -
Use a paper towel to blot away extra moisture from the chicken thighs.
02 -
In one dish, mix together black pepper, garlic powder, flour, and salt. In another, beat eggs with a splash of milk and season lightly. In the last dish, stir together breadcrumbs, garlic powder, black pepper, and salt.
03 -
Start by covering each piece of chicken in the seasoned flour. Dip it into the egg mixture next, and finish by pressing it into the breadcrumb mix. Set the breaded chicken aside for about 10 minutes so it sticks better.
04 -
Heat up some oil to 350°F. Fry each piece until it’s crispy and golden on both sides, making sure it’s fully cooked through. Once done, place it on a wire rack to cool a bit.
# Notes:
01 -
Use separate hands for dipping into wet and dry mixes to avoid a mess.
02 -
Fry in small batches to keep the oil temperature steady.