krispy katsu and saucy slaw
Yes, it’s as crispy and crunchy as it looks. You will love this Japanese fried chicken(katsu) recipe. ALSO, arguably the most fail-proof fried chicken to make. You flatten the chicken thigh with a tenderizer, bread the chicken first with flour, egg wash, and then panko, and cook on medium-high for roughly 8 minutes, 3-4 minutes on each side. Done.
I could end this recipe right here and you’d still succeed at this. But I love talking to you, so let’s get to cooking. Enjoy this tonkatsu recipe!
Prep:
Prep time: 10 mins
Cook time: 8 mins
Ingredients:
Katsu
3 Chicken thigh deboned and skinned (serves 3)
1 large egg- beaten
1 cup flour
2 cups panko
salt/pepper
Japanese slaw
1 1/2 cup cabbage mix
2 tbsp kewpie (Japanese mayo)
1/2 a small lemon
pepper
Recipe:
Katsu
Deboned, skinned and fat cut off chicken thigh is my choice of protein for this recipe. You can use pork cutlets too!
Pat dry the meat, place them on a chopping board and layer a saran wrap on top and start tenderizing the cutlet with a meat tenderizer or a heavy spatula. Tenderizing this helps with an even and quick cook!
To start the breading process use three bowls that you can lay the cutlet in to coat, especially for the flour and panko.
Step 1: Crack salt and pepper into the flour and mix it. Then place the cutlet and coat on both side - a light dusting is enough.
Step 2: Dip the cutlet in the egg mixture until it’s coated completely.
Step 3: On a flat container, lay and press the meat into the panko. Flip and do the same until you get an even breading.
Cook the chicken on medium-high heat, approximately 340F, for 3-4 minutes on each side or until the katsu is a deep golden brown.
Japanese slaw
Simply mix the ingredients together! That simple :P
Nom nom time! I hope you enjoy this simple katsu recipe that you can pair with slaw, rice, with katsu sauce or simply by itself!
Dress for success
Whether it’s teriyaki sauce or a simple mayo cole slaw, the accompanying flavors really take up the katsu up a notch!
