Japanese Chicken Katsu

Ingredients

• 500 g Boneless chicken thigh fillets (Leave a bit of skin for extra crispiness)
• 1 unit Garlic clove (Pressed)
• 5 g Fresh ginger (Same amount as garlic, pressed)
• 15 ml Soy sauce (1 tablespoon)
• 15 ml Sesame oil (1 tablespoon)
• 15 ml Cooking sake (or dry white wine) (1 tablespoon)
• 1 unit Egg (Lightly beaten)
• 30 g Rice flour (About 3 tablespoons)
• 1 pinch Black pepper (To taste)
• 500 ml Sunflower oil (or neutral oil) (For frying)

Instructions

1. Prepare the Marinade

   Press the garlic clove and ginger piece, place them in a bowl with soy sauce, sesame oil and sake. Mix until homogeneous.

   Time: PT5M

2. Cut the Chicken

   On the board, cut the boneless thigh pieces into 3‑4 cm pieces, keeping a small piece of skin on each piece.

   Time: PT10M

3. Marinate the Chicken

   Place the chicken pieces in the marinade bowl, add a pinch of pepper, mix, cover and refrigerate for 30 minutes.

   Time: PT30M

   Temperature: 4°C

4. Prepare the beaten egg

   Crack the egg into a small bowl and beat lightly with a fork.

   Time: PT2M

5. Coat the Chicken

   Drain the chicken (reserve the marinade), dip it in the beaten egg, then roll it in the rice flour until well coated.

   Time: PT5M

6. Heat the oil

   Pour the sunflower oil into the pan, heat to 170‑180°C. Check the temperature by dropping a small piece of chicken: it should sizzle and rise to the surface.

   Time: PT5M

   Temperature: 170-180°C

7. First fry

   Place the pieces in a single layer, fry for 1 minute until lightly colored. Remove and drain on paper towels.

   Time: PT5M

   Temperature: 170-180°C

8. Rest between fries

   Let the pieces rest for 2 minutes on the paper towels so the oil drains.

   Time: PT2M

9. Second fry

   Raise the heat slightly, return the pieces and fry an additional 1 minute until perfect golden color and crispness.

   Time: PT5M

   Temperature: 180-190°C

10. Drain and serve

    Remove the chicken, place on paper towels, serve hot with rice or as an appetizer.

    Time: PT2M

Nutrition Facts

Calories

275

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Boneless chicken thigh fillets: Chicken drumsticks
• Instead of Garlic clove: Garlic powder (1/4 tsp)
• Instead of Fresh ginger: Ground ginger (1/2 tsp)
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of Sesame oil: Peanut oil
• Instead of Cooking sake (or dry white wine): Dry white wine
• Instead of Egg: Egg whites (2)
• Instead of Rice flour: Tapioca flour
• Instead of Black pepper: White pepper
• Instead of Sunflower oil (or neutral oil): Peanut oil

Equipment Needed

• Cutting board
• Chef’s knife
• Garlic press
• Marinating bowl
• Bowl for the egg
• Fork or whisk
• Deep pan or wok
• Kitchen thermometer (optional) (optional)
• Cooking tongs
• Paper towels

Critical Steps — Do Not Skip

• Marinate the chicken for 30 minutes
• Coat the chicken evenly with rice flour
• Perform the double fry to achieve the final crispiness

Chef Tips from the Video

• Using rice flour makes the coating ultra‑light and gluten‑free.
• Leaving a bit of skin on the chicken adds flavor and crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Can be frozen for 1 month, but the crispy texture is lost upon thawing.

Room temperature: Consume immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the day before to save time
• Prepare the rice flour and egg ahead and keep them refrigerated
• Oil can be preheated and kept at low temperature until the second fry.