EASY Chicken Katsu

By No Recipes · 30 min

Ingredients

Instructions

1. If using chicken breasts, cut each in half horizontally to butterfly them. If using thighs, trim off excess skin, fat and gristle.
2. Beat the egg in a shallow dish large enough to hold one piece of chicken. Put the panko in another dish.
3. Mix the salt, white pepper and onion powder, and sprinkle evenly over all sides of the chicken.
4. Dust the chicken with a thin coat of flour, covering every spot.
5. Dip the chicken in the egg, making sure no dry flour remains.
6. Press the chicken into the panko, coating the cut side, then flip and repeat until every surface has an even layer.
7. Heat 1½ inches of vegetable oil in a large, heavy pot to 340°F (170°C). Line a cooling rack with paper towels.
8. Lower the chicken into the oil and flip a few times so it browns evenly.
9. Fry for 6–8 minutes, until golden brown and cooked through. Breast should reach 155°F and thigh 165°F on an instant-read thermometer.
10. Move to the rack and rest a few minutes before slicing.

Summarized from No Recipes's video. Watch it for the details.

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