I know a lot of people must know how to make chicken katsu…or maybe it’s just me. Chicken katsu is the chicken variation of Tonkatsu which is made from pork and is a popular dish in Japan. I don’t usually measure and I hardly work off a recipe. There are actually A LOT of different variations out there. Chicken Katsu is basically a fried chicken cut up into slices with a dipping sauce. Still my favorite is L&L, but this is something you can do at home. If you have a different ingredient or step to add I’d love to hear it so we all can improve our cooking skills. It’s a simple dish and it’s great for parties as well.
5-6 large pieces Chicken thighs (boneless & skinless)
2 eggs, scrambled + 1 T water
1 C whole wheat flour
2 C Panko breading (Japanese bread crumbs, I like the flatter ones)
Garlic Powder (a lot)
1 tsp Kosher Salt
1 tsp ground Black pepper
Canola Oil for frying
Shredded cabbage, for garnish (optional)
½ C Ketchup
3-4 T Low Sodium Shoyu (depending on taste)
¼ C Splenda Granulated Sugar
Dash of black pepper
Wash and dry your chicken and set on a large work area or plate. Mix your salt and pepper together and sprinkle on each side of the chicken lightly. Set aside and let rest.
Get 3 medium size bowls out, big enough to fit your chicken, and a large plate or baking sheet to place the chicken on after breading.
In the first bowl, place your flour and sprinkle some garlic powder and mix well. In the second bowl, place your scrambled eggs and 1 T of water. Put another sprinkle of garlic powder (to your own tastes, not too much) and whisk to blend. In the third bowl place your panko breading and EVEN MORE garlic powder and mix into it.
Place your chicken into the flour and make sure everything is covered well. Transfer into the egg wash and turn to coat completely. Then finish it off in the panko mixture and coat well. Set aside on plate or baking pan and repeat with the rest of the chicken thighs.
Heat a large skillet, wok or deep fryer with enough oil to submerse the chicken into. The oil should be about 375°F – 400°F. Place the chicken in about 2-3 pieces at a time, be careful not to over crowd the pan or the chicken will not cook evenly.
Cook until both sides are golden brown. Remove chicken pieces and place onto a wire rack to drain. Bring the oil back up to heat and repeat with the rest of the chicken pieces. Once all the chicken is done, place the chicken on a cutting board and with a cleaver (or large, sharp, knife) cut each chicken thigh into strips. Keeping the shape of the chicken, carefully transfer to a serving dish which can be covered in shredded cabbage.
To make the sauce, combine all the ingredients into a bowl and mix well until sugar dissolves. Place in a dipping bowl and serve on the side.