Ingredients
- 500 grams chicken thighs
- vegetable oil for frying
Dry Coat
- ½ cup flour
- ½ teaspoon garlic powder
- salt and pepper
Wet Batter
- 2 eggs
- 1 tablespoon milk
Crumbing
- 2 cups panko breadcrumbs
- ½ teaspoon garlic powder
- salt and pepper
Instructions
- Pat the chicken thighs dry with a paper towel. Use a kitchen mallet or rolling pin to flatten the thighs to an even thickness.
- Prepare 3 bowls to coat the chicken.
- In the first bowl, combine flour with salt, pepper and garlic powder.
- In the second bowl, whisk together the eggs with the milk.
- In the last bowl, combine the panko breadcrumbs with salt, pepper and garlic powder.
- Dip each chicken thigh into the flour, ensuring it's coated all over and then shake off any excess.
- Dip each piece of floured chicken into the egg mixture and let any excess drip off.
- Roll the chicken in the breadcrumb mixture, ensuring to press down to ensure the chicken is sufficiently coated.
- Heat oil in a frypan to 180 °C. Cook the chicken in batches, flipping half way through, until the chicken is golden on both sides.
- Transfer to a chopping board, and slice. Enjoy warm.
There’s something incredibly satisfying about a perfectly fried piece of chicken. Crispy on the outside, juicy on the inside, and seasoned just right. My crispy chicken katsu recipe takes inspiration from the traditional Japanese dish, adding a few personal touches to create a mouthwatering experience. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and promises a delicious payoff. Let’s dive in!
Preparing the Chicken
The key to a great chicken katsu is starting with the right cut of meat. I prefer using chicken thighs because they remain juicy and tender, even after frying. Begin by patting the chicken thighs dry with a paper towel, which helps the coating adhere better. Then, use a kitchen mallet or rolling pin to flatten the thighs to an even thickness. This step ensures that the chicken cooks evenly, giving you that perfect crispy exterior and succulent interior.
Next, set up your breading station with three bowls: one for the dry coat, one for the wet batter, and one for the panko breadcrumb mixture. Season the flour with garlic powder, salt, and pepper in the first bowl. In the second bowl, whisk together the eggs and milk. Finally, mix the panko breadcrumbs with more garlic powder, salt, and pepper in the third bowl. This seasoning combination infuses every layer with flavor, making each bite delicious.
Breading and Frying
Now, it’s time to coat the chicken. Dip each thigh into the seasoned flour, shaking off any excess. This dry layer helps the wet batter adhere better. Next, submerge the floured chicken into the egg mixture, allowing any excess to drip off. Finally, roll the chicken in the panko breadcrumb mixture, pressing down to ensure a thorough coating. This triple-layer breading process is crucial for achieving that coveted crispy texture.
Heat your vegetable oil in a frypan to 180°C (350°F). The right temperature ensures the chicken cooks evenly and absorbs minimal oil. Fry the chicken in batches, flipping halfway through, until each piece is golden brown on both sides. This should take about 4-5 minutes per side, depending on the thickness of your chicken.
Once cooked, transfer the chicken to a chopping board and slice it into strips. The result? Beautifully golden, crispy chicken katsu that’s ready to be enjoyed.
Serving the Chicken Katsu
Chicken katsu is versatile and can be served in various ways. In my photos, I’ve paired it with a bed of steamed rice, topped with sliced spring onions, a drizzle of barbecue sauce, and a sprinkle of sesame seeds. Additionally, I included a side of shredded cabbage and carrot, which adds a refreshing crunch and balances the richness of the fried chicken.
Traditionally, chicken katsu is served with a side of shredded cabbage and a tangy katsu sauce, which is a mix of Worcestershire sauce, ketchup, and soy sauce. It’s also commonly accompanied by a bowl of miso soup and a slice of lemon to squeeze over the top. These classic sides complement the richness of the fried chicken, providing a refreshing contrast.
Whether you choose to serve it traditionally or with a modern twist, this crispy chicken katsu is sure to be a hit. Enjoy it fresh from the pan, and savor the crunch with every bite. Happy cooking!
