Chef savvy
Skip the takeout and make this homemade Chicken Katsu instead! It's just as good at the takeout version maybe even better!
01
Start by pounding each chicken thigh to 1/2 inch thickness. Sprinkle each chicken thigh with salt and pepper.
02
Combine flour, whisked egg, and panko breadcrumbs in separate shallow bowls. Dredge chicken in flour, then egg, then breadcrumbs until coated, one piece at a time.
03
Heat a large pot with oil 2 inches high to 350F. When the oil is hot add in chicken one or two at a time and cook for 3-4 minutes on each side or until fully cooked.
04
Place chicken on a plate lined with paper towels and allow the chicken to rest for 2 minutes before slicing.
Serve immediately with white rice, tonkatsu sauce, green onions and sesame seeds for garnish, if desired.