Chicken Katsu
Crispy Japanese chicken katsu made with tender chicken thighs, a light egg batter, and golden panko breadcrumbs fried to crisp perfection in 30 minutes.
Equipment
- Dutch oven
- Infrared Thermometer
- Meat tenderizer
Ingredients
- 1 lb chicken thigh, boneless, skinless pounded to 1/2" thick
- 2 eggs
- 3 tbsp all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 cups panko breadcrumbs
- 2 quarts neutral oil, for frying
Instructions
- Pound the chicken thighs to an even 1/2-inch thickness, then season both sides with the salt and black pepper. Even cutlets fry at the same rate, preventing an over-browned crust around an underdone center.
- Whisk the eggs, flour, salt, black pepper, and garlic powder until the mixture is smooth and slightly looser than pancake batter. The batter should coat a spoon in a thin layer rather than falling away in dry clumps.
- Coat each seasoned cutlet fully in the batter, let the excess drip away, then press it into the panko until every surface is covered. Look closely at the edges and corners for bare patches before moving the cutlet to the hot oil.
- Heat the neutral oil in a large heavy-bottomed pot over medium-high heat to 350°F, then fry the cutlets for 4 to 6 minutes until cooked through. Turn gently as needed until the panko shifts from pale gold to deep amber and the thickest center reaches 165°F.
- Transfer the fried cutlets to the prepared wire rack before slicing. The raised rack lets steam escape instead of softening the crust underneath.
Notes
Texture tip: Rest fried cutlets on an elevated wire rack rather than a flat plate or paper towels to allow steam to escape and preserve the crisp panko crust.
Temperature cue: Maintain oil temperature around 350°F and cook until the thickest center of the chicken reaches an internal temperature of 165°F.
Reheating: Warm leftover cutlets in an oven or air fryer on a wire rack until hot and crunchy. Avoid using a microwave to prevent soggy breading.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.