Crispy Chicken Katsu (Printable Version)
Juicy chicken thighs coated in a seasoned panko crust for a crunchy, golden finish ready in 30 minutes.
# Ingredients:
→ Meat
01 -
500 grams boneless, skinless chicken thighs
→ Coating
02 -
120 grams all-purpose flour
03 -
2 large eggs
04 -
15 ml milk
05 -
150 grams panko breadcrumbs
→ Seasonings
06 -
5 grams garlic powder
07 -
5 grams salt, divided
08 -
3 grams ground black pepper, divided
→ Frying
09 -
Vegetable oil, enough for deep frying (approximately 1 liter)
# Steps:
01 -
Pat chicken thighs completely dry, trim excess fat, and bring to room temperature. Season both sides evenly with half of the salt and pepper.
02 -
In three separate shallow dishes, place seasoned flour (flour mixed with garlic powder, remaining salt, and pepper), whisked eggs combined with milk, and panko breadcrumbs seasoned lightly with garlic powder. Arrange in order for efficient coating.
03 -
Dredge each piece of chicken in the seasoned flour, shaking off excess. Dip thoroughly into the egg wash, allowing excess to drip off. Press firmly into the panko breadcrumbs ensuring even coverage on all sides.
04 -
Place breaded chicken on a wire rack and let rest for at least 10 minutes. This step helps the coating adhere during frying.
05 -
Preheat vegetable oil in a deep pot to 175°C. Use enough oil to cover half the thickness of the chicken pieces. Fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 74°C. Transfer to a wire rack to drain.
06 -
Season hot chicken immediately with a light sprinkle of salt. Serve sliced over steamed rice, alongside shredded cabbage, or with Japanese curry sauce as desired.
# Notes:
01 -
Allowing the breaded chicken to rest before frying ensures the coating stays adhered and crisps evenly.
02 -
Maintain oil temperature between 170-180°C to achieve optimal crispness without overcooking.
03 -
Use one hand to handle dry ingredients and the other for wet to keep the breading station clean.