Crispy Baked Chicken Katsu Thighs

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.

 

Kevin Kimura