Japanese Chicken Katsu

Ingredients

• •2 large Chicken thighs (boneless, skinless)
• •60 g All-purpose flour
• •2 large Eggs
• •150 g Panko breadcrumbs
• •400 ml Vegetable oil
• •1 teaspoon Salt
• •0.5 teaspoon Black pepper
• •200 g Cabbage
• •1 medium Carrot
• •60 ml Tonkatsu sauce
• •30 ml Japanese mayo
• •300 g Steamed rice
• •1 small Lemon

Instructions

1. 1

   Pound chicken thighs to even 1/2-inch thickness. This ensures even cooking and crispy results.

   💡 Even thickness is crucial - thick portions will be undercooked while thin ones dry out.

2. 2

   Set up breading station: flour in one dish, beaten eggs in second, panko in third. Season chicken with salt and pepper.

   💡 Press panko firmly onto chicken for maximum crunch. Remove any loose breadcrumbs before frying.

3. 3

   Heat oil to 350F (175C) in a deep pot or Dutch oven. Use a thermometer for accuracy.

   💡 Correct oil temperature is essential - too hot burns outside, too cool makes soggy coating.

4. 4

   Carefully lower chicken into oil. Fry 4-5 minutes per side until golden brown and internal temp reaches 165F (74C).

   💡 Don't move the chicken while frying - let the coating set. Flip once halfway.

5. 5

   Drain on wire rack (not paper towel) to maintain crispiness. Rest 2 minutes before cutting.

   💡 Wire rack allows air circulation on all sides. Paper towels make the coating soggy.

6. 6

   Shred cabbage finely. Julienne carrot. Mix with Japanese mayo for coleslaw.

   💡 A good katsu always has shredded cabbage - it provides crunch and balances richness.

7. 7

   Slice katsu into strips. Serve over rice with cabbage, tonkatsu sauce, and lemon wedge.

   💡 Cut against the grain for tender slices. Dip or drizzle sauce as preferred.