Easy & healthy
INGREDIENTS
Level: Easy
Makes up to 4 chicken thighs
Chicken Katsu Thighs
4 boneless skinless chicken thighs
1 beaten egg
2 tbs flour
3/4 cup panko
kosher salt
freshly ground black pepper
olive oil
Tonkatsu sauce (store bought or homemade)
Homemade Tonkatsu Sauce
This Tonkatsu sauce recipe is adapted from Namiko Hirasawa Chen's version. I've adjusted the measurements for convenience without changing the delicious flavor ratios.
(Whisk all ingredients until thoroughly combined and sugar has mostly dissolved)
1/4 cup + 1 tbs ketchup
1/4 cup Worcestershire sauce
2 tbs sugar
2 tbs oyster sauce
Shredded Cabbage Salad (Optional)
2-3 cups shredded cabbage
sesame dressing (store bought or homemade)
INSTRUCTIONS
Step 1: Prep
Preheat oven to 350 degrees F and line a baking sheet with foil.
Step 2: Toast Panko
Heat a skillet over medium heat. Add 1 tbsp olive oil and swirl to coat. Add panko and toast, stirring constantly, until golden brown. Transfer to a shallow dish to cool.
Step 3: Bread Top of Chicken
Season both sides of chicken thighs with salt and pepper. Next, put flour, egg and toasted panko into 3 separate shallow bowls. Then place each thigh top-side down into the flour, then the egg, then the toasted panko, pressing gently to make sure the bread crumbs adhere. Then, place the thigh panko-side up on a foil lined baking sheet.
Step 4: Bake
Bake the chicken for 35 minutes, or until cooked through.
Step 5: Serve
Slice the chicken katsu and serve alongside shredded cabbage and rice. Drizzle your favorite sesame dressing over the cabbage. Serve Tonkatsu sauce on the side to keep the panko breading nice and crispy.