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Chicken Thigh Katsu Recipe

Japanese · Main course · 32 min total

Crispy, juicy chicken thighs pounded thin, breaded in panko, and shallow-fried to golden perfection. Serve with tonkatsu sauce and shredded cabbage for a classic Japanese meal.

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs total)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for frying (about 1/2 inch depth)
• Tonkatsu sauce, for serving
• Shredded cabbage, for serving

Instructions

1. Place a chicken thigh between two sheets of plastic wrap. Pound with a rolling pin or meat mallet to an even thickness of about 1/4 inch. Repeat with remaining thighs. Season both sides with salt and pepper.
2. Set up a breading station: place flour in a shallow dish, beaten eggs in another, and panko in a third.
3. Dredge each chicken thigh in flour, shaking off excess. Dip into egg, letting excess drip off. Coat evenly with panko, pressing gently to adhere. Place on a wire rack.
4. Heat oil in a large skillet over medium-high heat to 350°F (175°C). The oil should be about 1/2 inch deep.
5. Fry chicken thighs in batches, without crowding, for 2-3 minutes per side until golden brown and cooked through (internal temperature 165°F). Drain on paper towels.
6. Slice each katsu crosswise into strips. Serve immediately over shredded cabbage with tonkatsu sauce on the side.

Tips

• For extra crunch, use fresh panko and do not overpack the breading.
• Leftover katsu can be reheated in a 350°F oven for 5-7 minutes.
• Tonkatsu sauce is available at Asian markets; substitute with a mix of ketchup, Worcestershire sauce, and soy sauce if needed.

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