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.
This recipe makes about 6 Chicken Katsu
- 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
- garlic powder to season (optional)
- oil to fry
Things You’ll Need
- Remove excess fat from the chicken and cut to open up the thigh to even thickness. Lightly season with salt, pepper, and garlic powder (optional). Lightly coat both sides of the chicken with flour.
- In a mixing bowl, beat two large eggs. Add a tablespoon of flour and mix well with beaten egg. Dip each flour coated chicken into the egg mixture. Then shake off excess egg. Coat each side of meat with panko bread crumbs.
- Deep Fry in hot oil for 2 minutes or until golden brown. Serve with shredded cabbage and tonkatsu sauce.