Chicken Katsu
Directions
- 1Season chicken thighs with salt and pepper and pound to about a half inch thick.
- 2Make a wet batter by combining two eggs with flour, garlic powder, salt and pepper and mix until it's slightly looser than pancake batter.
- 3Dip your chicken in the wet batter, let the excess drip off and pack it into the panko until fully coated.
- 4Fry at 350F for 4 to 6 minutes until golden brown.
Ingredients
- 4 chicken thighs
- 1 pinch salt
- 1 pinch pepper
- 2 eggs
- 1 cup flour
- 1 tsp garlic powder
- 2 cups panko
Equipment
knifeplastic wrapbowlwhiskpantongs