Chicken Katsu

Ingredients

About 4 large portions.

• 2 pounds boneless chicken thighs
• 1 cup flour
• 2-3 eggs, beaten
• 2-3 cups panko
• Salt and black pepper
• Olive oil for shallow frying

Method

1. Trim the chicken and pound thicker areas until the pieces are reasonably even.
2. Season both sides with salt and pepper.
3. Set up three dishes: flour, beaten egg, and panko.
4. Coat each piece in flour and shake off the excess.
5. Dip in egg.
6. Press firmly into panko.
7. Heat a shallow layer of oil to about 350 F.
8. Fry for approximately 3-5 minutes per side, depending on thickness, until deeply golden and cooked through.
9. Drain on a wire rack rather than directly on paper towels.
10. Rest for several minutes, slice into strips, and serve with Japanese curry or rice.

Reheating

Reheat on a rack in a hot oven or air fryer so the coating stays crisp. Do not microwave unless texture is unimportant.