Chicken Katsu
Serves 1
Directions
- 1Season chicken thigh with salt and pepper.
- 2Pound the chicken to about a half inch thick.
- 3Make a wet batter by combining two eggs with flour, garlic powder, salt, and pepper.
- 4Mix until it's slightly looser than pancake batter.
- 5Dip your chicken in the wet batter.
- 6Let the excess drip off.
- 7Pack it in the panko until fully coated.
- 8Fry at 3500F for 4 to 6 minutes until golden brown.
Ingredients
- chicken thigh
- salt
- pepper
- 2 eggs
- flour
- garlic powder
Equipment
bowlwhiskfoilpot
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