Crispy Chicken Katsu with Homemade Panko

Ingredients

• 2 pieces Chicken Thigh (400‑430 g total, skinless, boneless)
• 1 tsp Salt (≈1 % of chicken weight)
• 1 tsp Sugar (≈1 % of chicken weight, helps retain moisture)
• 1 large Egg (Egg wash prevents chicken from drying)
• 1.5 tbsp All-Purpose Flour (15 g, helps coating adhere)
• 0.5 tsp Parmesan Cheese (Grated, 2 g, adds umami)
• to taste tsp Black Pepper (Freshly ground)
• 200 g White Bread (Fresh, crust removed, cut into cubes)
• 4.5 tbsp Neutral Oil (for panko) (≈1/3 of bread weight, mixes evenly into bread cubes)
• 2 cup Neutral Oil (for deep frying) (High‑smoke‑point oil, enough to fill pot 2 inches deep)
• 2 tbsp Tonkatsu Sauce (Optional, for serving)

Instructions

1. Season Chicken

   Pat the chicken thighs dry, then sprinkle salt and sugar evenly over both sides. Rub gently until no granules remain.

   Time: PT2M

2. Egg Wash

   Crack the egg into a small bowl, beat lightly, then dip each seasoned thigh into the egg, turning to coat fully. Let excess drip off.

   Time: PT2M

3. Prepare Flour‑Parmesan Mix

   In a separate shallow dish combine all‑purpose flour, grated Parmesan, and a pinch of black pepper. Mix well.

   Time: PT2M

4. Dust Chicken with Flour Mix

   Roll the egg‑washed chicken in the flour‑Parmesan mixture, pressing lightly so it sticks. Shake off excess.

   Time: PT2M

5. Make Homemade Panko

   Cube the white bread, place in a bowl, and drizzle the neutral oil (1/3 of bread weight). Toss until each cube is lightly coated and slightly glossy.

   Time: PT5M

6. Press Panko onto Chicken

   Place the coated chicken on a large tray. Gently press the oil‑infused bread cubes onto both sides, ensuring an even layer. Shake off any loose pieces.

   Time: PT2M

7. Preheat Oil

   Fill the deep fryer or pot with the frying oil and heat to 195 °C (383 °F). Preheat for at least 3 minutes before adding chicken.

   Time: PT3M

   Temperature: 195°C

8. Fry First Side

   Carefully lower one chicken thigh into the hot oil. Fry for 6 minutes without moving, allowing a golden crust to form.

   Time: PT6M

   Temperature: 195°C

9. Flip and Finish Frying

   Turn the chicken over with tongs and fry the other side for about 4 minutes, or until the crust is uniformly golden and the internal temperature reaches 75 °C (167 °F).

   Time: PT4M

   Temperature: 195°C

10. Rest Chicken

    Remove the chicken and place on a wire rack. Let rest for 3 minutes to allow juices to redistribute.

    Time: PT3M

11. Serve

    Slice the chicken katsu into strips, drizzle with tonkatsu sauce, and serve immediately with shredded cabbage or rice if desired.

    Time: PT0M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

30 g

Fat

25 g

Fiber

1 g