Chicken Katsu
This is a boneless skinless fried chicken, that has no recipe measurements, to make as much or little as you want. It's a nice crunchy texture from the panko breadcrumbs with moist tender dark meat with store bought tonkatsu dipping sauce with hot rice, mmm!
The trick is prepping the chicken by pounding the thigh meat flat, heat oil to the right temperature and using a fine metal strainer to keep the oil clean. See here for the Deep Frying Tools / Helpful Hacks | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)
*This post contains affiliate links. This means I may earn a commission should you chose to sign up for a program or make a purchase using my link.
Ingredients
- 2-5 lbs. boneless, skinless chicken thighs, pounded flat, I use a mallet wrapped in plastic wrap and place chicken in a plastic bag to keep from slipping away.
- eggs
- flour
- panko
- cooking oil for frying
- Tonkatsu sauce
- I reuse 4 Costco chicken pans, they are the right size for this process, set it up like an assembly line.
- Pan 1 add flour to coat chicken, so egg will stick to it.
- Pan 2 beat 1-2 eggs with some milk as a coating for the panko to stick to
- Pan 3 Add panko to a pan to press the chicken to the coating.
- Pan 4 Place coated chicken in a pan until ready to fry.
- Heat oil in shallow pan to 350 - 360 F.
- Lay chicken slowly away from you to prevent splatter, don't crowd the pan, about 2-3 minutes per side depending on thickness, should be golden brown.
- Rest on cooling rack.
- Clean the oil after each batch to prevent the panko bits from burning and creating a bitter taste with a fine metal strainer. Also allows time for oil to return to temperature for next batch.
- Cut chicken in 2-inch pieces and serve with rice and shredded head cabbage if you want crunchy greens like at restaurants.
- Drizzle tonkatsu sauce over the chicken and enjoy.
- Also reheats well in an air fryer to a nice crispiness.