Crunchy Chicken Katsu (Print Version)
# Ingredients:
→ Main Ingredient
01 -
About 5 pieces (1 lb) of chicken thighs without skin or bones
→ Wet Batter
02 -
2 eggs, large
03 -
A tablespoon of milk
04 -
A sprinkle (1/4 tsp) of salt
05 -
1/4 tsp of pepper, ground
06 -
1/4 teaspoon of garlic seasoning
→ Dry Coating
07 -
Half a cup of flour (all-purpose)
08 -
1/2 tsp of salt
09 -
Ground black pepper, 1/4 teaspoon
10 -
Garlic powder, about 1/4 tsp
→ Dry Breading
11 -
Panko crumbs, 2 cups
12 -
Add a pinch (1/2 tsp) of salt
13 -
A quarter teaspoon of black pepper
14 -
1/4 tsp garlic powder
→ Other
15 -
Vegetable oil to fry
# Instructions:
01 -
Dry off the chicken thighs using a kitchen paper towel.
02 -
In the first bowl, stir together garlic powder, pepper, salt, and flour. Use the second bowl to mix eggs, milk, and seasonings. For the last bowl, blend salt, garlic powder, and pepper into the Panko crumbs.
03 -
Dip each thigh into flour first, then into the egg mixture, and press it firmly into breadcrumbs at the end. Let them rest on a plate for about 10 minutes.
04 -
Warm up the oil to 350°F. Fry the thighs a few at a time until both sides are golden, and the chicken is fully cooked. Move them over to a cooling rack to drain.
# Notes:
01 -
Use one hand for sticking to dry steps and the other for wet to avoid clumping.
02 -
Add fewer pieces to the pan at a time to cook everything evenly.