Golden Chicken Katsu (Print Version)
# Ingredients:
→ Main Ingredient
01 -
About 5 boneless, skinless chicken thighs (weighing around 1 pound)
→ Wet Batter
02 -
1 tablespoon of milk
03 -
2 large eggs
04 -
A small pinch of garlic powder
05 -
Some black pepper (1/4 teaspoon)
06 -
1/4 teaspoon salt
→ Dry Coating
07 -
1/4 teaspoon garlic powder
08 -
1/2 cup of plain flour
09 -
1/4 teaspoon black pepper
10 -
1/2 teaspoon salt
→ Dry Breading
11 -
A couple of cups of Panko crumbs
12 -
A touch of black pepper (1/4 teaspoon)
13 -
A sprinkle of salt (1/2 teaspoon)
14 -
A dash of garlic powder (1/4 teaspoon)
→ Other
15 -
Oil for frying (like vegetable oil)
# Instructions:
01 -
Use a clean paper towel to pat the chicken thighs nice and dry.
02 -
Set up three bowls: One with flour mixed with salt, black pepper, and garlic powder. Another with whisked eggs, milk, and seasonings. Lastly, mix the breadcrumbs with some salt, black pepper, and garlic powder in the third bowl.
03 -
Start by coating each chicken thigh with the seasoned flour. Then dip them in the egg mixture. Finally, press the breadcrumbs all over to stick well. Rest the breaded pieces for 10 minutes.
04 -
Heat oil to about 350°F. Fry the chicken pieces in small batches, cooking both sides until golden and done inside. Let them cool on a rack.
# Notes:
01 -
Keep one hand dry and the other wet when breading to avoid a sticky mess.
02 -
Fry fewer at a time so the oil temperature stays steady for crispy results.