Chicken Katsu Mini Recipe
Make Chicken Katsu Mini Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Preparation
Frying
Serving
Method
Chicken Preparation
- 1
Prepare the Chicken
Start by trimming any excess fat from the chicken thighs and pat them dry with paper towels. This will help the coating stick better.
- 2
Season the Chicken
Sprinkle salt and black pepper evenly over both sides of the chicken thighs. Let them rest for about 10 minutes to absorb the seasoning.
- 3
Set Up Breading Station
Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs (whisked), and one with panko breadcrumbs.
- 4
Bread the Chicken
Dredge each chicken thigh first in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing lightly to adhere.
Frying
- 5
Heat the Oil
In a large skillet, pour in vegetable oil and heat over medium-high heat until shimmering. You can test if the oil is ready by dropping a piece of panko in; it should sizzle immediately.
- 6
Fry the Chicken
Carefully add the breaded chicken thighs to the hot oil, cooking in batches if necessary. Fry for about 3-4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- 7
Drain Excess Oil
Once cooked, remove the chicken from the oil and place on a paper towel-lined plate to drain any excess oil.
Serving
- 8
Slice and Serve
Slice the fried chicken katsu into strips or bite-sized pieces. Serve on a plate with shredded cabbage, drizzle with tonkatsu sauce, and garnish with chopped green onions.
- 9
Enjoy
Enjoy your delicious Chicken Katsu MINI with rice or your favorite dipping sauce!
