chicken katsu
BBQ & Grill
Chicken Katsu
Perfectly golden, crisp breaded and fried chicken cutlets are an incredibly comforting dish. Serve the chicken katsu with tonkatsu sauce, Dijon mustard, and steamed sushi rice.
Ingredients
- 8 skinless, boneless chicken thighs (about 6 ounces each)
- kosher salt
- 1 cup all-purpose flour
- 3 large eggs, lightly beaten with 3 tablespoons of water
- 3 cups panko breadcrumbs
- 3 cups vegetable oil, divided
- tonkatsu sauce, for serving
- dijon mustard, for serving
- steamed sushi rice, for serving
Directions
- Gather the ingredients.
- Lightly pound the chicken thighs 1/2 inch-thick and season with salt.
- Put the flour, eggs, and panko in three separate pie plates and season each one lightly with salt.
- Dredge 1 piece of chicken in the flour, tapping off the excess.
- Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere.
- Transfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.
- Divide the oil between two large skillets and heat until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden and crispy, 3 minutes per side. Drain on paper towels.
- Serve the chicken with tonkatsu sauce, mustard, and steamed rice.
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