Chicken Katsu & Homemade Katsu Sauce
Extra crispy panko-breaded chicken that’s been marinated in a garlic seasoning--this chicken katsu is full of juicy and tender flavor and is your next week day dinner.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 8 oz chicken thighs (boneless and skinless)
- 6.3 g garlic powder
- 3.5 g kosher salt
- .8 g black pepper (cracked)
- 1 large egg (beaten)
- 44 g all-purpose flour
- 33 g panko
- vegetable oil
- 2 fl oz ketchup
- 1/2 fl oz Worcestershire sauce
- 1/4 fl oz soy sauce
- 1/4 fl oz mirin
- 7 g white granulated sugar
- 6 g dark brown sugar
- 1.5 g garlic powder
- .5 g ginger powder
Instructions
- 1
Clean the chicken thighs and remove any skin and bones. Make sure it has the same thickness through and if there are thicker areas, fileting these thicker areas with a shallow cut so they lay flat.
- 2
Combine the garlic powder, salt, and pepper in a bowl.
- 3
Thoroughly coat the chicken pieces with this seasoning. Marinate for 15 minutes while you prepare the katsu sauce and prepare for dredging.
- 4
Add all the ingredients for the katsu sauce in a bowl and whisk until it’s fully incorporated. Set aside.
- 5
Put the flour, beaten egg, and panko into 3 separate shallow containers.
- 6
Dip the chicken thigh pieces into the flour and thoroughly coat.
- 7
Then dip into the egg, letting any excess drip off.
- 8
Lastly, coat completely with the panko. Place the coated chicken thigh on a wire rack. Repeat with all the chicken.
- 9
Preheat the oil to 350 °F over medium heat in a heavy bottom pan. Carefully lower each chicken piece into the oil and for about 1 minute per side or until golden brown. Don't crowd the pot. Use a thermometer to make sure it’s done (145 °F internally).
- 10
Serve chicken with rice and katsu sauce.