How to Make Crispy Chicken Katsu

By Sudachi · 45 min

Ingredients

Instructions

1. Toast the 2 tbsp of white sesame seeds in a dry pan over medium-high heat, shaking the pan occasionally, until fragrant. Remove from the heat as soon as they smell toasty.
2. Grind the toasted sesame seeds in a mortar or small blender until coarse and slightly oily, not perfectly smooth.
3. Put the ground sesame in a bowl with 2 tsp soy sauce, 2 tsp Worcestershire sauce, 1 tbsp ketchup, 1 tsp sugar and 4 tsp water. Mix and set aside.
4. Heat oil for deep frying to 170°C. Cut the 600 g boneless chicken thigh into quarters or sixths and season all sides with salt and pepper.
5. Set out 45 g all-purpose flour on one plate and 100 g panko on another.
6. Beat 2 eggs with 100 ml water and 100 g all-purpose flour until a smooth, thick batter forms.
7. Dust each piece of chicken in a thin layer of flour, shake off the excess, then dip it in the batter.
8. Coat each piece in panko, pressing firmly to adhere. Rest on a clean plate or wire rack for 5 minutes.
9. Fry the chicken in the hot oil for 3 to 4 minutes per side, until crispy and golden all over. Fry in batches so the oil temperature does not drop.
10. Drain on a wire rack for 2 minutes.
11. Drizzle with the sesame sauce or serve it on the side for dipping.

Summarized from Sudachi's video. Watch it for the details.

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