Chicken katsu
Pounded chicken thigh fillets coated in panko are fried until golden and crisp. Drizzle with tonkatsu sauce and sesame seeds before serving over rice with shredded cabbage on the side.
Ingredients
- 4 skinless chicken thigh fillets
- salt
- pepper
- ½ cup all-purpose flour
- 1 egg beaten
- ¾ cup panko
- cooking oil for frying
- tonkatsu sauce to garnish
- toasted sesame seeds to garnish
- cooked rice (Japanese rice is recommended) to serve
- shredded white cabbage to serve
Instructions
- Take a large piece of cling wrap. Place a chicken on one side and fold over the other half. If you have a very large of cling wrap, you can place more chicken pieces.
- Pound the chicken until the meat is half an inch in thickness. It is important for the thickness to be uniform for even cooking. And the chicken meat shouldn’t be too thick to avoid a raw center and a burnt coating.
- Lay the chicken pieces flat and sprinkle with salt and freshly ground black pepper.
- Place the flour, beaten egg and panko in three shallow bowls.
- Dredge each chicken thigh in flour; shake off the excess.
- Dip each floured chicken thigh in the beaten egg, making sure that every inch of the surface is coated with egg.
- Roll each chicken fillet in panko. Make sure that the panko coating is even.
- Heat enough cooking oil so that it is at least an inch and a half deep. The ideal frying temperature is 145C (350F) to avoid burnt breading and raw meat.
- Fry the chicken fillets, in batches if your frying pan is not large enough to hold them in a single layer. Check the underside after about three minutes. When the underside is golden brown, flip the chicken thighs over to brown the opposite side.
- Cut the chicken katsu into strips. Arrange over rice. Spoon over some of the tonkatsu sauce. Sprinkle in toasted sesame seeds. Serve with shredded white cabbage on the side.
Notes
Updated from a recipe originally published in April 6, 1016.
More Japanese cooking
