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Chicken Katsu
This Chicken Katsu is just as good at the takeout version maybe even better! We bread chicken cutlets then deep fry them until golden brown and crispy! Serve over a bed of white rice and Tonkatsu sauce! Skip the takeout and make this delicious homemade chicken Katsu instead!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pot
📝 Preparation Steps
1
Start by pounding each chicken thigh to 1/2 inch thickness. Sprinkle each chicken thigh with salt and pepper.
salt and pepper
2
Add flour to a small shallow bowl. Whisk egg and add to a small shallow bowl. Add panko breadcrumb to a small shallow bowl.Starting with the flour dredge chicken one at a time then into the egg then into the panko breadcrumbs until fully coated.
egg1
3
Heat a large pot with oil at least 2 inches high to 350 degrees. When the oil is hot add in chicken one or two at a time and cook for ⏱️ 3-4 minutes on each side or until fully cooked.
4
Place chicken on a plate lined with paper towels and allow the chicken to rest for ⏱️ 2 minutes before slicing.
5
Serve immediately with white rice, tonkatsu sauce, green onions and sesame seeds for garnish, if desired.
Tonkatsu saucesesame seeds for garnish (if desired)
Nutrition Facts
calories
335 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
332 mg
protein Content
38 g
cholesterol Content
203 mg
carbohydrate Content
22 g
saturated Fat Content
2 g
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