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Chicken Katsu

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By The Kitchn

Crispy, golden chicken katsu made with tender chicken thighs and a crunchy panko coating. Slice it for sandwiches, grain bowls, salads, or an easy meal-prep protein.

Chicken Katsu

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup sour cream
  • 2 cups panko breadcrumbs
  • 1 cup neutral oil, such as vegetable or canola

Instructions

  1. Pound the chicken thighs to about 1/4-inch thickness, pat dry, and season with salt and pepper.
  2. Set up three shallow bowls: one with flour, one with the eggs and sour cream whisked together, and one with panko.
  3. Coat each piece of chicken in flour, then the egg mixture, then panko. Arrange in a single layer on a baking sheet.
  4. Heat the oil to 350°F in a Dutch oven. Fry the chicken in batches until cooked through and light golden-brown, about 1 1/2–3 minutes per side. Drain.

Notes

  • Make ahead: The breaded chicken can be refrigerated uncovered for up to 4 hours before frying.
  • Storage: Freeze on a sheet pan and then store in a ziploc bag. To reheat, microwave on 50% power for 30-60 seconds (depending on size) and then reheat in an air-fryer at 375 degrees for ~5 minutes.