Main Dishes
Chicken Katsu
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
Chicken Katsu
Who doesn’t like chicken especially deep-fried and ready to add to anything!
Chicken Katsu
Pin Recipe Print RecipeCalories: 554kcal
Who doesn't like chicken especially deep-fried and ready to add to anything!
Equipment
- 1 sheet pan
- 1 cooling rack
- 1 enamal pot
- 1 candy or fyer oil thermometer
- 1 internal thermometer
Ingredients
- 1 lb chicken thigh boneless skinless pounded to 1/2" thick
- 2 eggs
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 teaspoon smoked paprika
- 1 tsp garlic powder
- 2 cups panko breadcrumbs
- neutral oil for frying
Instructions
- Pound the chicken to about 1/2" thickness.
- Make sure to season both sides with salt and pepper.
- You will need 3 bowls, 1 flour mixture, 1 wet batter, 1 panko breadcrumb.
- 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 as thin (add water if needed).
- Dredge chicken completely and remove any excess drip off. Transfer chicken into the panko breadcrumbs mixture make sure to coat well, making sure all the sides are covered.
- Fry at 350°F for 4-6 minutes (if you are high altitude this might cook faster) or until the chicken reaches 163°F. Because it will cook even after you pull it from the oil and get up to temp at 163°F. 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 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.