This recipe guides you through making crispy Japanese Katsu, either with chicken or pork, served with a homemade Katsu sauce. It includes instructions for dredging and deep frying, and suggestions for serving with rice, cabbage, or as a sandwich.
1. Butterfly chicken/pork and evenly beat your meat until it’s about 1/2 inch thick. If you use chicken thigh, do not butterfly and just evenly beat it. Pat the meat dry and season with salt and pepper on both sides.
2. Heat oil in a deep pan filling it about half way through on medium heat.
3. Make a dredging station by having flour, beaten eggs, and panko breadcrumbs in a separate tray.
4. Thoroughly coat the meat in flour, dusting any excess off before dipping in the eggs, and panko breadcrumbs.
5. Deep fry at 350°F for 6-7 minutes flipping half way through until golden brown and crispy. Immediately season with salt after frying and make sure to scoop any panko bits before frying your next batch.
6. Combine katsu sauce ingredients.
7. Serve with rice and cabbage or as a sandwich.
