This dish is so easy and inexpensive to make at home.
Total Time
3hr 10min
4.4
7 Ratings
Author: Wok & Skillet
Servings:
4
Ingredients
•
1.5
lb
Boneless, Skinless Chicken Thighs
•
4
Tbsp
Worcestershire Sauce
(optional)
•
1
Tbsp
Soy Sauce
(optional)
•
2
Eggs
, beaten
•
1
cup
All-Purpose Flour
•
2
cups
Panko Breadcrumbs
•
as needed
Canola Oil
Katsu Sauce
•
3
Tbsp
Ketchup
•
1
Tbsp
Worcestershire Sauce
•
as needed
Dry Mustard
•
to taste
Soy Sauce
Cooking Instructions
1.
Place Boneless, Skinless Chicken Thighs (1.5 lb) on large cutting board, cover with plastic wrap, then pound out till the chicken is at about 1/4 inch thickness.
2.
Optional step: Marinade chicken in Worcestershire Sauce (4 Tbsp) and Soy Sauce (1 Tbsp) for about 3 hours (or overnight)
3.
Place Eggs (2), All-Purpose Flour (1 cup), and Panko Breadcrumbs (2 cups) in three separate shallow dishes.
4.
Heat up Canola Oil (as needed) in a pan over medium-high heat with about 1/4 inch of oil. Make sure that it's hot enough before frying chicken.
5.
Coat chicken in a thin layer of flour, shake off excess, dip into the egg, then coat in panko breadcrumbs.
6.
Fry until golden brown or about 3 minutes on each side.
7.
Mix Ketchup (3 Tbsp), Worcestershire Sauce (1 Tbsp), Dry Mustard (as needed), and Soy Sauce (to taste) to make Katsu Sauce.
8.
Serve with steamed rice and katsu sauce and enjoy!
Nutrition Per Serving
CALORIES
488
FAT
10.3 g
PROTEIN
43.5 g
CARBS
48.3 g
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