Easy Japanese Chicken Katsu Recipe

Ingredients

• 4 boneless chicken thighs, pounded to 1/2 inch thickness
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili flakes (adjust for preference)
• 2-4 tablespoons vegetable oil (for frying)
• Tonkatsu sauce (for serving)
• Finely shredded cabbage (for garnish)
• Lemon wedges (for garnish)

Instructions

1. Prepare a breading station: in one shallow dish, mix flour, cornstarch, salt, pepper, garlic powder, and chili flakes. In a second dish, place the beaten eggs. In a third dish, spread the panko breadcrumbs.
2. Coat each pounded chicken thigh in the flour-cornstarch mixture, shaking off excess, then dip into the beaten egg, and finally press into the panko breadcrumbs until well-coated.
3. Heat 1/4 inch of vegetable oil in a 12-inch cast iron skillet over medium-high heat until it reaches 350°F (175°C). Use an instant-read thermometer for accuracy.
4. Carefully add the breaded chicken thighs to the hot oil without crowding the pan. Fry for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
5. Remove from the skillet and let drain on a wire rack for a few minutes. This helps maintain crispiness.
6. Slice the chicken katsu into strips and serve on a plate with shredded cabbage, lemon wedges, and a generous drizzle of tonkatsu sauce.