chicken katsu

How To Make chicken katsu

• Step 1
  To make sauce: Combine all sauce ingredients in a bowl and whisk until thoroughly mixed. Pour into small individual sauce bowls.
• Step 2
  Preheat the oven to 225F to keep warm. Fillet the thighs into uniform pieces about 1/2 inch thick, and trim off any fat. Sprinkle with the salt, white pepper and garlic powder.
• Step 3
  In a shallow bowl, combine the eggs and milk to make an egg wash. Place the flour and the panko breadcrumbs into separate shallow containers, for dredging.
• Step 4
  Take a piece of chicken and dredge it in the flour. Shake off any excess. Then place the chicken in the egg wash and coat both sides, letting the excess drip off. Finally, dredge the chicken piece in the panko and cover completely. Press the panko into the chicken so it will fully adhere. Place the piece on a sheet tray. Continue with the remaining pieces of chicken.
• Step 5
  Heat the oil in a large skillet. Without crowding, cook several pieces of chicken at a time, turning when one side is golden. Continue cooking the other side until golden, then place on a separate tray and keep warm in the oven. Note: you can also deep fry the cutlets in a wok.
• Step 6
  To serve, place two cutlets on each serving plate. Place the sauce bowl on the plate to accompany, along with any of your side dishes. Rice should always accompany.
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