Chicken Katsu

I grew up eating Chicken Katsu pretty frequently as a kid, especially since I loved dipping my pieces of meat in the katsu sauce. So when I saw this recipe for Chicken Katsu, I had to make it! The batter and the panko makes the chicken super crispy. This will be my go to recipe from now on.

Chicken Katsu

(Source: L&L Restaurant)

2 eggs

3/4 cup cornstarch

1/4 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon garlic powder

1 cup water

4 lbs boneless skinless chicken thighs

1 lb panko breadcrumbs

Open the chicken thighs and flatten with a rolling pin. Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter. Coat chicken in the egg batter, then the roll in panko crumbs. Fry in oil (maximum 325 degrees) until brown and crispy.