Wednesday, April 27, 2011


If I had my own iron chefs I would definitely designate my Hawaiian friend K as Iron Chef Japanese.  He would love to cook for us and with us in college, and one of my favorite meals with him was Chicken Katsu.  I asked him for the recipe and he graciously shared it with me. 

W and I love curry katsu (chicken or pork katsu with rice and Japanese curry) but katsu is good on its own.  Thanks, K!

Chicken Katsu
2 lbs boneless skinless chicken thighs
1/2 c flour
2 eggs, beaten
1 package panko Japanese bread crumbs
4c frying oil (vegetable, canola, peanut, whatever you normally use)
garlic salt & pepper

Heat your oil to 350 degrees or until a piece of panko sizzles vigorously when dropped in.

Sprinkle garlic salt and pepper over the chicken thighs.  Dredge them in flour, then egg, then panko.  Make sure to press the panko into the chicken as much as possible.

Drop the prepared chicken into the oil and fry for 3-4 mins per side until golden brown.  Don't add more than 2-3 pieces into the oil at once or the temperature will drop too rapidly and it won't be crispy.

Drain the finished katsu on a wire rack or paper towel and serve while hot.


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