Chicken Katsu
"For Roy Choi, these crispy egg-and-panko-coated chicken cutlets, generally made with pork in Japan, represent something major. “People think frying chicken cutlets is simple, but it’s like cooking pasta,” says Choi. “It’s a dish that seems remedial, but when you get it right, it changes the whole ball game. I call it the cult of katsu.”..."
INGREDIENTS
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8 skinless, boneless chicken thighs (about 6 ounces each)
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Salt
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1 cup all-purpose flour
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3 large eggs, lightly beaten with 3 tablespoons of water
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3 cups panko bread crumbs
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3 cups vegetable oil
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Tonkatsu sauce (see Note), Dijon mustard and steamed sushi rice, for serving
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