Chicken Katsu

Main
It’s fried chicken my boy.
Author

Gage

Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes

Main

It’s fried chicken my boy.

Ingredients

  • 1½ cups all-purpose flour
  • 3 large eggs
  • 2 tbsp water
  • 2 cups panko
  • 4 boneless, skinless chicken breasts/thighs
  • 2 cups high-heat oil
  • kosher salt

Instructions

  1. Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness of ~½″. Season with salt.
  2. Prepare 3 separate shallow bowls for the breading station. In the first, place the flour. In the second, whisk together the eggs and water. In the last, place the panko.
  3. Thoroughly coat each piece of chicken in the flour, shaking off any excess.
  4. Coat evenly in the egg, making sure no dry spots remain.
  5. Finally, coat the chicken on all sides in the panko, pressing to make sure it’s thoroughly coated.
  6. Set aside on a piece of parchment paper, and separate each breast with a new layer of parchment.
  7. Fill a large deep cast-iron skillet or heavy-bottomed pot with the oil, and heat over high heat until just shimmering, or about 325–350°F.
  8. Carefully place the chicken breast in the oil one at a time.
  9. Fry for 3–5 minutes, or until crispy golden brown.
  10. Flip and fry for an additional 3–5 minutes, or until it reaches an internal temp of 165°F.
  11. Place on a wire rack in a rimmed baking sheet, season again with salt and let drain and cool.
  12. Repeat with the remaining chicken breasts.
  13. Serve sliced, with a side of spicy cabbage slaw, and drizzled with katsu sauce and Sriracha.