Description
Savory crispy chicken katsu brings Japanese comfort to your kitchen with golden-brown panko-crusted chicken. Served alongside tangy tonkatsu sauce, this dish offers a delightful crunch you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) boneless skinless chicken thighs (about 5 pieces)
Wet Batter:
- 2 large eggs
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Dry Coating and Breading:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 cups panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Cooking Oil:
- Vegetable oil for frying
Instructions
- Thoroughly blot chicken thighs with paper towels to remove excess moisture, ensuring a crisp coating.
- Create three distinct seasoning stations: first, blend flour with salt, black pepper, and garlic powder; second, whisk eggs with milk and complementary seasonings; third, combine Panko breadcrumbs with additional salt, black pepper, and garlic powder.
- Systematically enrobe each chicken thigh: initially dust with seasoned flour, completely submerge in egg mixture, then meticulously cover with breadcrumb mixture, pressing crumbs firmly to create an even, adherent layer.
- Allow breaded chicken to rest for 10 minutes, enabling coating to set and adhere securely.
- Preheat cooking oil to precisely 350°F in a deep skillet or fryer, maintaining consistent temperature for optimal crispiness.
- Carefully lower chicken pieces into hot oil, cooking in small batches to prevent overcrowding and ensure even browning.
- Fry each piece until exterior turns golden brown and interior reaches safe internal temperature, approximately 3-4 minutes per side.
- Remove katsu and place on wire rack, allowing excess oil to drain and maintaining crispy texture.
- Let chicken rest briefly before slicing and serving to preserve juiciness and crunch.
Notes
- Ensure chicken is completely dry before breading to achieve maximum crispiness and prevent soggy coating.
- For gluten-free option, substitute all-purpose flour with rice flour or gluten-free breadcrumbs to accommodate dietary restrictions.
- Use a meat thermometer to check internal temperature reaches 165F, guaranteeing perfectly cooked chicken without drying out.
- For lighter version, try oven-baking at 425F on a wire rack, lightly spraying breaded chicken with cooking spray to help achieve golden color and crispy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 508
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 175 mg