Chicken Katsu

Teresa Morgan

By
@alohaTeri

Chicken Katsu is often found on most Japanese, Hawaiian and Korean restaurant menus. These delectable deep fried chicken pieces with a side of dipping sauce We love chicken Katsu served on a bed of cabbage slices and placed next to a scoop of rice and Macaroni salad.

Shoyu is a soy sauce.
Ajinomoto is monosodium glutamate.


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Comments:

Method:

Pan Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
The chicken is so moist and tender inside, yet crunchy and crispy on the outside. This would go great with stir-fried veggies and basmati rice. I can't wait to make this dish again!

Ingredients

6-8
pieces boneless chicken thighs (for a healthier recipe, use boneless/skinless thighs)
2 large
eggs
1 c
flour
1 1/2 c
panko bread crumbs
garlic salt to taste
pepper to taste
1 tsp
ajinomoto (optional)
oil for frying
dipping sauce
3 Tbsp
ketchup
1 Tbsp
mayonnaise
1 - 2 Tbsp
worchestershire sauce
1 tsp
shoyu
1 - 3 tsp
tabasco to taste

Directions Step-By-Step

1
Cooking Instructions
Heat about a 1/2 inch of oil in a large pan on medium temperature.
2
In a medium sized bowl, mix flour, garlic salt, pepper and ajinomoto(optional).
3
In a separate bowl, beat eggs and add salt and pepper, set aside.
4
In a third, shallow bowl or plate, place Panko.
5
Dredge thighs in flour to evenly coat the thigh. After coated, dip coated thigh in the egg wash, then into the Panko, making sure that all of the chicken is coated. Repeat with all of the thighs.
6
Carefully place coated chicken in heated oil, turn when panko turns a golden brown (about 5-7 minutes per side).
7
After chicken is cooked, drain on paper towels and season with salt.
8
For dipping sauce, mix ketchup, mayonnaise, Worcestershire sauce, and Tabasco.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese
Other Tag: Quick & Easy
Hashtag: #chicken