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Simple Chicken Katsu
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Servings
4
people
Ingredients
1x
2x
3x
1.5
pounds
chicken thighs
boneless and skinless
4
Tbsp
Worcestershire sauce
optional
1
Tbsp
soy sauce
optional
2
eggs
beaten
1
cup
all purpose flour
seasoned with salt and pepper
2
cups
Panko
japanese breadcrumbs
Canola oil
Katsu Sauce:
3
Tbsp
ketchup
1
Tbsp
Worcestershire sauce
1/2
tsp
ground mustard
dash of soy sauce
Instructions
Place chicken on large cutting board, cover with plastic wrap, then pound out till the chicken is at about 1/4 inch thickness.
Optional step: Marinade chicken in Worstershire sauce and soy sauce for about 3 hours (or overnight)
Place eggs, flour and panko in three separate shallow dishes.
Heat up cooking oil in pan over medium-high heat (about 1/4 inch of oi). Make sure that it's hot enough before frying chicken.
Coat chicken in a thin layer of flour (shake off excess), dip into the egg, then coat in panko breadcrumbs.
Fry until golden brown (about 3 minutes on each side).
Serve with steamed rice and katsu sauce.
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