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Crumbed chicken crispy fried, served on rice and topped with a swirl of mayonnaise

Katsu chicken

Marinated chicken crumbed and fried, served with

Course Dinner
Cuisine Japanese
Keyword chicken, dinner, japanese
Prep Time 40 minutes
Cook Time 10 minutes
Marinating time 4 hours
Total Time 4 hours 50 minutes
Servings 4 people

Ingredients

  • 4 chicken thigh fillets skinned and boned
  • 1 egg
  • 1/2 cup milk
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1 tbsp Japanese soy sauce
  • 1 tbsp mirin optional
  • oil, for shallow frying approx. 1/4 cup
  • salt
  • freshly ground black pepper

To serve

  • Steamed rice
  • Tonkatsu sauce see post
  • Japanese mayonnaise
  • Black and white sesame seeds optional
  • Finely diced chives or spring onion (scallions) optional

Suggested side salad

  • 1 cup shredded green cabbage
  • 1/2 lebanese cucumber, sliced into fine strips
  • 1 carrot, sliced into fine strips
  • toasted sesame dressing

Instructions

  1. Cover a chopping board with a piece of plastic wrap and lay your chicken thighs out on the wrap. Cover with another piece of plastic wrap and gently pound the chicken thighs with a mallet or heavy pan until they are about 1cm thick.

  2. In a bowl lightly beat the egg to combine the yolk and white, then stir in the milk. Stir in the garlic powder, ground ginger and soy sauce. Soak the chicken thighs in this mixture for 30 at least minutes or up to 4 hours.

  3. Put the panko breadcrumbs into a shallow container. Take the chicken out of the egg mixture one at a time, allow the excess egg to drain off the chicken and place the chicken into the breadcrumbs, gently pressing down to make the crumbs stick. Crumb both sides of the chicken thigh then set aside.

  4. Heat the oil in a large pan over a medium heat. Carefully place the crumbed chicken thighs into the pan and season with salt and pepper.

  5. Fry for 4-5 minutes until golden and crisp. Turn over, season again, and fry for a further 4-5 minutes until the chicken is cooked through.

  6. To serve, slice the chicken thighs into 1cm slices. Spoon a serving of steamed rice onto a plate and top with the sliced chicken.

  7. Drizzle on a generous amount of Tonkatsu sauce and Japanese mayonnaise and sprinkle with sesame seeds and chives, if using.

Recipe Notes

I like to serve this meal with a simple salad, similar to those you get in Japanese restaurants. I simply stack shredded cabbage, finely sliced carrot, cucumber and sometimes mung-bean spouts into a small side bowl, and douse them with Toasted Sesame dressing.