Main Dishes
Chicken Katsu
| Level: Easy |
Total Time: 30 min |
Yield: 6 servings |
This traditional Japanese Chicken Katsu is delicious and moist. Its super quick and easy to make and great with a noodle bowl, or rice on the side!
Chicken Katsu
Pin Recipe Print RecipeServings: 6
Calories: 554kcal
This dish is quick and easy to make, and is so delicious with an easy rice stir fry or noodle bowl!
Equipment
- sheet pan
- cooling rack
- Large pot for frying
- candy or fyer oil thermometer
- internal thermometer
Ingredients
- 1 lb Chicken thighs, skinless, boneless
- 2 Eggs
- 1/2 Cup All-purpose flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 2 cups Panko breadcrumbs
- Neutral oil for frying safe high heat oil
Instructions
- Pound the chicken to about 1/2" thickness.
- Preheat frying pot with oil at least 2 inches deep, to 350°.
- You will need 3 bowls, 1 flour mixture, 1 wet batter, 1 panko breadcrumb.
- For the flour mixture stir together flour, paprika, garlic powder, salt and pepper.
- In another bowl, mix together egg, flour, salt, pepper, smoked paprika, and garlic powder to form a wet batter. Set aside. The consistency should be slightly thinner than pancake batter. If it's not thin enough add water if needed.
- Dredge chicken lightly in flour on both sides, then in the wet mixture. Remove any excess drip off. Then coat the chicken in the panko breadcrumbs making sure to coat well.
- Fry at 350°F for 4-6 minutes (if you are high altitude this might cook faster) or until the chicken reaches 163°F internal temperature. Because it will cook even after you pull it from the oil and get up to temp at 163°F. When each chicken piece is done, set aside on a wire rack to cool. Serve with rice, cooked pasta, or mac and cheese, and enjoy!
Notes
It's really good with our classic lemon pasta as well. You can serve this on any dish you want it is very versatile! This was so good and so much better than you can get at a restaurant or fast food chain.