Japanese Chicken Katsu
- 4-5 boneless and skinless chicken thighs (diced)
- salt and pepper
- 2 tbsp of all-purpose flour
- 3 eggs beaten
- 2-3 cups of panko
- oil to fry
Pat the meat dry and dice up the meat (this will ensure the meat and bread will stick to the meat). After that, salt and pepper the chicken.
Place the flour, egg (small bowl), and panko in separate dishes and line them up in that order. Coat the chicken with flour, then eggs (make sure to let the excess drip away), and lastly, the panko.
Heat the oil up on medium in a wok or medium size skillet. If wok, cook it for about 7-8 minutes. If skillet, cook about 4 minutes on both sides. It should be golden brown. Remove katsu from pan/wok and let it rest for five minutes and then slice it. Serve over rice. Enjoy!