My Katsu is very traditional. I have done tonkatsu (using
pork shoulder/butt) but my husband prefers chicken (chicken thigh).
I prepare
chicken thighs by cutting off excess fat and putting a slice / cut to any thick parts
to help it cook evenly.
Salt and Pepper one side (we use a lot of Katsu Sauce
so I try not to over salt).
Prep the egg mixture. Beat 2 egg together with 2 to
4 tbsp of flour to make a thick egg mixture.
This keeps me from having to
dredge in flour because I found that the coating falls off when cutting if I
dredge in flour) the constancy of the egg mixture needs to be slightly thinner
than pancake mix.
Dip chicken in egg mixture then coat with panko.
Fry in fryer
at 350* for 4 min on each side.
I usually throw in a few breadcrumbs and see if
they sizzle.
Do not overheat the oil.
You want to make sure they fry for 8 min
total so they cook all the way
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