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Ingredients
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Chicken Preparation
Frying
Serving
Method
Chicken Preparation
- 1
Prepare the Chicken
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
- 2
Dredge the Chicken
Set up a dredging station: Place flour in one shallow dish, whisk eggs in a second shallow dish, and place panko breadcrumbs in a third shallow dish. Coat each chicken thigh in flour, shake off excess, dip in beaten egg, and then coat thoroughly with panko breadcrumbs.
Frying
- 3
Heat the Oil
In a large skillet or frying pan, heat the vegetable oil over medium-high heat until hot (around 350°F or 175°C).
- 4
Fry the Chicken
Carefully place the breaded chicken thighs in the hot oil, cooking in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 5
Drain and Rest
Once cooked, remove the chicken from the oil and place on a plate lined with paper towels to drain excess oil. Let rest for a few minutes before slicing.
Serving
- 6
Serve
Slice the chicken katsu into strips and serve with katsu sauce and lemon wedges on the side for drizzling.