Crispy Japanese Chicken Katsu (Print Version)
# Ingredients:
→ Main Ingredient
01 -
1 pound boneless skinless chicken thighs (about 5 pieces)
→ Wet Batter
02 -
2 large eggs
03 -
1 tablespoon milk
04 -
1/4 teaspoon salt
05 -
1/4 teaspoon black pepper
06 -
1/4 teaspoon garlic powder
→ Dry Coating
07 -
1/2 cup all purpose flour
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon garlic powder
→ Dry Breading
11 -
2 cups Panko breadcrumbs
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon black pepper
14 -
1/4 teaspoon garlic powder
→ Other
15 -
Vegetable oil for frying
# Instructions:
01 -
Pat the chicken thighs dry with a paper towel.
02 -
In one bowl, combine flour with salt, black pepper, and garlic powder. In another bowl, whisk eggs with milk and seasonings. In a third bowl, mix Panko breadcrumbs with salt, black pepper, and garlic powder.
03 -
First coat each chicken thigh in seasoned flour, then dip in egg mixture, and finally coat with breadcrumbs, pressing them on firmly. Let breaded chicken rest for 10 minutes.
04 -
Heat oil to 350°F. Fry chicken in batches until golden brown on both sides and cooked through. Transfer to a wire rack.
# Notes:
01 -
Use one hand for dry ingredients and one for wet to keep breading process clean
02 -
Don't overcrowd the pan when frying for best results