Crispy Japanese Chicken Cutlet (Print Version)
# Ingredients:
→ Main Components
01 -
2 lbs boneless, skinless chicken thighs (medium-sized)
02 -
1 tsp kosher salt
03 -
1/2 tsp black pepper, coarsely ground
04 -
1/2 cup all-purpose flour
05 -
2 large eggs
06 -
1/4 cup sour cream
07 -
2 cups panko breadcrumbs
08 -
1 cup neutral cooking oil (vegetable or canola work great)
→ For Serving
09 -
Tonkatsu sauce
10 -
Fresh green cabbage, thinly shredded
11 -
Steamed white rice
# Instructions:
01 -
Take your chicken thighs and work with a few pieces at a time. Slip them into a large resealable bag and gently pound them using a rolling pin or the smooth side of a meat mallet until they're evenly flattened to about 1/4-inch thickness. Once pounded, remove from the bag and pat completely dry using paper towels. Season both sides generously with the salt and pepper.
02 -
Grab three large shallow bowls or plates. In the first one, add your flour. In the second bowl, crack the eggs and add the sour cream, then whisk everything together with a fork until smooth and well combined with no visible egg whites. Pour the panko breadcrumbs into your third bowl.
03 -
Now for the fun part! Take one piece of chicken and coat it first in the flour, shaking off any excess. Next, dip it into the egg and sour cream mixture, letting any extra drip off. Finally, press it into the panko breadcrumbs, making sure to press firmly so the crumbs really stick to the chicken and create an even coating. Place each breaded piece onto a baking sheet, keeping them in a single layer.
04 -
Pour the oil into a medium Dutch oven (about 5 1/2 quart capacity) and heat over medium-high until it reaches 350°F on a thermometer. Working in small batches of 3-4 pieces, carefully add the breaded chicken to the hot oil, making sure not to crowd the pan. Fry each piece for about 1 1/2 to 3 minutes per side until they're cooked through and beautifully golden brown. Transfer the finished pieces to a plate lined with paper towels or a wire rack set over a baking sheet. Between batches, use a spoon or skimmer to remove any loose breadcrumbs floating in the oil. Serve your crispy katsu alongside tonkatsu sauce, shredded cabbage, and fluffy white rice.