This crispy chicken cutlet is super easy to make at home! Breaded with panko bread crumbs and fried in oil, these Japanese-style cutlets are crispy on the outside while being juicy and moist on the inside.
salt & pepper
oil for frying
Place a chicken thigh in a ziploc bag or between two pieces of waxed paper or plastic wrap and use the mallet to pound them out thin.
Add the chicken thighs a shallow bowl and season with garlic powder, onion powder, salt, pepper, and mirin. Marinate for 15 to 30 minutes.
Dredge the chicken thigh in a bowl of flour (shaking off the excess) before transferring it to a bowl with the beaten eggs before coating the chicken thigh in panko (shaking off the excess).
Repeat with all the chicken thighs, setting them aside.
Heat 2 inches of oil in the Dutch oven and allow it to heat up to 180C/350F before adding in the chicken cutlets. My Dutch oven can only fit two at a time.
Deep fry each panko covered chicken cutlets for up to 6 minutes, flipping them at the half way mark.
Transfer to the wire rack to cool and drain any excess oil and continue to fry the chicken until you’ve finished all of them.
Serve immediately with tonkastu sauce and toasted sesame seeds on top or store for later.
Chicken Katsu https://carmyy.com/chicken-katsu/