Chicken Katsu
Ingredients
6 chicken thighs
1 cup Flour
1 teaspoon Salt
1 teaspoonPepper
1 teaspoonCayenne Pepper
1 teaspoonChili Powder
1 teaspoonPaprika
1 teaspoonLemon Pepper
1 teaspoonGarlic Salt
1 teaspoonOregano
2 eggs
1/4 cup Milk
Panko Breadcrumbs
Oil enough to fry chicken.
Room temperature Chicken thighs tenderized and seasoned with salt and pepper
Breading consists of dry mixture: Flour, salt, pepper, cayenne pepper, chili powder, paprika, lemon pepper, garlic salt, oregano
(Adding any other herbs and spices at your discretion)
Wet mixture: 2 eggs and 1/4 cup milk
Panko breadcrumbs
Lightly dredge the chicken in flour mixture. Gently shake it to dust off any excess flour. Dip it into the wet mixture. Coat it in the panko. Press lightly on each side of the chicken in the panko pile.
Fry chicken at 350 for 5min each side (or until golden)
It will be good to clean up the bottom of the pot from the fallen panko to prevent it from burning and dirtying the oil.
Katsu sauce:
1/2 cup ketchup
2 tablespoon soy sauce
1 tablespoon mirin (white wine)
1 1/2 tablespoon brown sugar
1 1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon ginger paste
Mix together to make Katsu sauce.
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