Easy Chicken Katsu
This Easy Chicken Katsu is the kind of dish that hits all the right notes, it is crispy, juicy, savory, and comforting. Whether you are making dinner for the family or prepping meals for the week, it is guaranteed to satisfy.
Servings: 8
Ingredients
For the Chicken Katsu
- 8 boneless skinless chicken thighs
- 2 eggs beaten
- 1 cup flour
- 3 cups panko bread crumbs
- Salt and pepper to season flour and egg
- Oil for frying such as vegetable or canola
- Sliced Scallions to garnish
For the Cabbage Slaw
- 8 oz shredded cabbage
- 2 tsp sugar
- 2 tbsp rice vinegar
Instructions
- Prep the slaw: In a bowl, toss shredded cabbage with sugar and rice vinegar. Let sit to soften slightly while you make the chicken.8 oz shredded cabbage, 2 tsp sugar, 2 tbsp rice vinegar
- Pound the chicken: Use a meat mallet or rolling pin to gently pound each chicken thigh to an even thickness.8 boneless
- Set up your dredging station: Place flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third. Season the flour and egg with a pinch of salt and pepper.2 eggs, 1 cup flour, 3 cups panko bread crumbs, Salt and pepper to season flour and egg
- Bread the chicken: Coat each chicken thigh in flour, then dip in egg, and finally press into the panko until well coated.Oil for frying
- Fry the cutlets: Heat a thin layer of oil in a skillet over medium heat. Fry the chicken in batches for about 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towel lined plate.
- Slice and serve: Slice chicken into strips and serve over rice with the slaw, Japanese BBQ sauce, and scallions.Sliced Scallions to garnish
Notes
✔️ Use panko breadcrumbs for the lightest and crispiest crust
✔️ Pound chicken to even thickness for quick, uniform cooking
✔️ Let the breaded chicken sit for a few minutes before frying to help the coating stick
✔️ Do not overcrowd the pan—fry in batches to maintain oil temperature
✔️ Drain on a wire rack for the crispiest finish
✔️ Pound chicken to even thickness for quick, uniform cooking
✔️ Let the breaded chicken sit for a few minutes before frying to help the coating stick
✔️ Do not overcrowd the pan—fry in batches to maintain oil temperature
✔️ Drain on a wire rack for the crispiest finish
