Japanese Chicken Katsu by Recipetin Eats

Ingredients

• 4 boneless, skinless chicken thighs
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 cup panko breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil, for frying

Instructions

1. Prepare the chicken: Pound chicken thighs to an even 1/2-inch thickness.
2. Set up breading stations: Place flour seasoned with salt and pepper in one shallow dish. Whisk eggs in another shallow dish. Place panko breadcrumbs in a third shallow dish.
3. Bread the chicken: Dredge each chicken thigh in flour, then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs, pressing to adhere.
4. Heat oil: Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F or 175°C).
5. Fry the chicken: Carefully place 1-2 breaded chicken thighs into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through.
6. Drain: Remove chicken from skillet and place on a wire rack set over a baking sheet to drain excess oil.