Chicken Katsu Recipe & Homemade Katsu Sauce
Crispy panko-breaded chicken which has been coated in garlic-infused seasoning - this chicken katsu recipe is full succulent & tender flavors and is the perfect evening meal on weekdays.
Equipment
- Cutting board and knife
- mixing bowls
- shallow bowls to Dredging
- Heavy-bottomed pot
- Tongs
- wire rack
Ingredients
CHICKEN KATSU
- 8oz (1 lb) chicken thighs boneless & skinless
- 6.3 g (1 tsp) garlic powder
- .5 g (1 tsp) kosher salt
- 8 g (¼ tsp) black pepper cracked
- 1 large egg beaten
- 44 g (⅓ c) all-purpose flour
- 33 g (½ c) panko
- vegetable oil
SAUCE
- 5 g (¼ tsp) ginger powder
- 2 fl oz (¼ c) ketchup
- ½ fl oz (1 tbsp) Worcestershire sauce
- ¼ fl oz (0.5 tbsp) soy sauce
- ¼ fl oz (½ tbsp) mirin
- 7 g (½ tbsp) white granulated sugar
- 6g (1 tsp) dark/brown sugar
- 1.5 g (½ tsp) garlic powder
Instructions
- Clean the thighs of the chicken and get rid of any skin and bones. Be sure to ensure it is the same thickness throughout and If there are areas that are thicker you can file these regions with a small cut to ensure they are flat.
- Mix all the powdered garlic, salt and pepper in the bowl of a mixing bowl.
- The chicken pieces should be thoroughly coated with the seasoning. Let them marinate about 15 minutes while U make the sauce katsu & prepare for the dredging.
- Combine all the ingredients for the sauce to an bowl. Whisk until the ingredients are fully combined. Set aside.
- Mix the flour, the beat egg and panko in three different small containers.
- Dip the chicken thighs in the flour and then well coat.
- Dip the egg into the dip Then let the excess drip off.
- Then, fully coat it with panko. The coated chicken thigh should be placed on the wire rack. Repeat this with the rest of the chicken.
- Heat the oil to 350 degrees on medium-high heat in an oven with a heavy bottom. Then, carefully lower each chicken piece into the oil for approximately 1 minute on each the side, or till golden brown. Don't overcrowd the pan. Make use of a thermometer to be sure that the cooking is completed (145 degF internal).
- Serve your chicken with rice and katsu sauce.