For those of you who prefer chicken katsu over tonkatsu, here’s my chicken katsu recipe. Chicken katsu works well with curry, in sandwiches, or just plain with Tonkatsu Sauce. You can also pack them away in bentos
6 pieces of chicken thigh filet (about 3 to 4 oz each)
2 large beaten eggs
flour to coat
Panko Bread Crumbs (Japanese bread crumbs)
salt and pepper to season
oil to fry
Makes 6 Chicken Katsu
Cooking Instructions: *click picture to enlarge*
Step 1: Remove excess fat from the chicken and cut to open up the thigh to even thickness. Lightly season with salt and pepper.
Step 2: In a mixing bowl, beat two large eggs. Add a tablespoon of flour and mix well with beaten egg. Lightly coat both sides of the chicken with flour.
Step 3: Dip each flour coated chicken into the egg mixture. Then shake off excess egg.
Step 4: Now coat each side of meat with panko bread crumbs.
Step 5: Deep Fry in hot oil for 2 minutes or until golden brown.
Step 6: Serve with shredded cabbage and tonkatsu sauce.
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