Korean Katsu Mini Recipe
Make Korean Katsu Mini Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Preparation
Sauce Preparation
Serving Garnish
Method
Chicken Preparation
- 1
Prepare the Chicken
Start by flattening the chicken thighs to an even thickness using a meat mallet or rolling pin. This ensures even cooking.
- 2
Season the Chicken
Season both sides of the chicken with salt, black pepper, and garlic powder. Let it sit for about 15 minutes to absorb the flavors.
- 3
Breading the Chicken
Set up a breading station. In one shallow dish, place the all-purpose flour. In a second dish, beat the egg. In a third dish, place the panko breadcrumbs. Dip each chicken thigh first in flour, then in the egg, and finally coat it with panko breadcrumbs.
Cooking the Chicken
- 4
Fry the Chicken
In a large skillet, heat enough oil over medium-high heat to cover the bottom. Once hot, add the breaded chicken thighs and fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
Sauce Preparation
- 5
Make the Sauce
In a small saucepan over low heat, combine ketchup, soy sauce, honey, sesame oil, rice vinegar, and minced garlic. Stir until heated through and well combined. Remove from heat.
Serving
- 6
Plate the Dish
Slice the fried chicken into strips and arrange them on a serving plate. Drizzle the sauce over the chicken.
- 7
Garnish
Sprinkle the chopped green onions and sesame seeds over the chicken for added flavor and presentation.
