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–+ servings
crispy golden chicken katsu
Jon Simon

Chicken Katsu

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Crispy, golden chicken thighs coated in panko breadcrumbs, served with katsu sauce for a delicious meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: Japanese
Calories: 472
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Main
  • 1 pound Chicken thighs Trimmed and filleted into uniform pieces approximately ½ inch thick.
  • 1 teaspoon Salt For seasoning the chicken.
  • ½ teaspoon White pepper For seasoning the chicken.
  • ½ teaspoon Garlic powder For seasoning the chicken.
  • 2 large Eggs For the egg wash.
  • ¼ cup Milk For the egg wash.
  • 1 cup All-purpose flour For dredging the chicken.
  • 1 cup Panko breadcrumbs For coating the chicken.
  • Canola oil as needed for frying Heat to 325°F for frying.

Equipment

  • Sharp knife for trimming and filleting
  • Three 9x13 inch pans
  • Half sheet tray
  • Wax paper
  • Heavy gauge 10-inch pot
  • Thermometer
  • Paper towels or cooling rack
  • Tongs or slotted spoon

Method
 

  1. Trim all the fat from the chicken thighs and filet them into uniform pieces approximately ½ inch thick. Season the chicken with salt, white pepper, and garlic powder, ensuring each piece is well coated.
  2. In one 9x13 pan, whisk together the eggs and milk to create the egg wash.
  3. In a second 9x13 pan, combine the flour and panko breadcrumbs. Prepare a third clean pan or half sheet tray to hold the breaded pieces.
  4. Lightly dust each piece of seasoned chicken in the flour mixture, shake off excess, dip into the egg wash, let excess drip off, then coat completely with panko breadcrumbs, pressing firmly to adhere. Place on the clean tray.
    bread chicken pieces thoroughly
  5. Heat canola oil in the pot to 325°F. Fry the chicken in batches for about 5 minutes until golden brown. Test for doneness by ensuring juices run clear and internal temperature reaches 165°F. Drain on paper towels or a cooling rack.
  6. Once all chicken has rested and cooled slightly, slice into strips for serving.
    crispy fried chicken cutlet

Nutrition

Calories: 472kcalCarbohydrates: 36gProtein: 28gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 208mgSodium: 326mgPotassium: 375mgFiber: 2gSugar: 2gVitamin A: 250IUVitamin C: 0.1mgCalcium: 77mgIron: 3mg

Notes

Maintain oil temperature at 325°F for best results. Don't overcrowd the pot while frying. The chicken can be breaded ahead of time and stored in the refrigerator until ready to fry.

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