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Chicken Katsu
35 minServes 4Nutri-Score C€€
C
35 min
35 minChicken Katsu
what you need
Ingredients
chicken thigh (boneless, skinless)Meat600 g
salt (for seasoning and batter)Spices6 g
black pepper (ground)Spices2 g
eggs (beaten)Dairy2 pieces
all-purpose flour (for the wet batter)Pantry120 g
garlic powderSpices4 g- panko breadcrumbsBakery150 g
- frying oil (for deep frying)Pantry1 litre
per serving
Nutrition
429kcal
- Carbs
- 28 g
- Proteins
- 26 g
- Fat
- 24 g
what you’ll use
Tools
Frying pan
Mixing bowl ×2
meat mallet
Kitchen thermometer
Tongs
step by step
Method
- Step 1
Season and flatten the chicken
- Season the chicken thighs with salt and pepper.
- Pound them to about 1/2 inch thick.
- Step 2
Make the wet batter
- Combine the eggs with the flour, garlic powder, salt and pepper.
- Mix until slightly looser than pancake batter.
- Step 3
Coat the chicken
- Dip the chicken in the wet batter and let the excess drip off.
- Pack it into the panko until fully coated.
- Step 4
Fry until golden
- Heat the oil to 175 °C.
- Fry the chicken for 4 to 6 minutes until golden brown.
most cooked first