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CHICKEN - PAN FRY - Chicken Katsu
Nb persons: 4
Yield:
Preparation time:
Total time: 30 MIN
Source:
Chicken Katsu CONTRIBUTED BY ROY CHOI F&W | |
8 | skinless, boneless chicken thighs (about 6 ounces each) |
Salt | |
1 cup | all-purpose flour |
3 large | eggs, lightly beaten with 3 tablespoons of water |
3 cups | panko bread crumbs |
3 cups | vegetable oil |
Tonkatsu sauce,, (see Note), Dijon mustard and steamed sushi rice, for serving |
Directions
Lightly pound the chicken thighs 1/2 inch thick and season with salt. Put the flour, eggs and panko in 3 separate pie plates and season each one lightly with salt. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere. Transfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.
Divide the oil between 2 large skillets and heat until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden and crispy, 3 minutes per side. Drain on paper towels. Serve the chicken with tonkatsu sauce, mustard and steamed rice.
NOTES Tonkatsu sauce is a sweet, thick Japanese barbecue sauce. It’s available in the Asian section of most supermarkets.
SUGGESTED PAIRING
Both lager and sparkling wine pair well with fried chicken because their crispness cuts through the richness. Serve this katsu with Kona Brewing Co.’s Longboard Lager; for wine, pour the NV Chandon Brut Classic.
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