Chicken katsu is essentially breaded chicken thighs. It is great to pair with rice, curry, soups, etc.
When I make chicken katsu, I usually pair that with CoCo curry. Yum!
For the CoCo curry recipe, please click on the button below. I promise that this recipe will not disappoint.
When I make chicken katsu, I usually pair that with CoCo curry. Yum!
For the CoCo curry recipe, please click on the button below. I promise that this recipe will not disappoint.
RECIPE
Serves 4
4 boneless chicken thighs
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko (bread crumbs)
1 cup oil for frying
Enjoy!
Serves 4
4 boneless chicken thighs
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko (bread crumbs)
1 cup oil for frying
- Place the flour, egg, and panko crumbs into separate shallow dishes.
- Season the chicken breasts on both sides of the chicken with salt and pepper.
- Coat the chicken breasts in flour, shaking off any excess.
- Dip them into the egg, shaking off any excess.
- Press the chicken into the panko until well-coated on both sides.
- Heat 1/4 inch of oil in a large skillet over medium-high heat.
- Place the chicken in the hot oil and cook 3-4 minutes on each side, or until golden brown.
- When done, place the chicken on a rack or paper towel to drip off any oil.
- Cut the chicken vertically across.
- Serve with rice, curry, soup, etc.
Enjoy!