Crispy Chicken Katsu

Ingredients:

• Chicken thigh fillets, skin removed
• Salt and pepper
• Flour
• Beaten egg
• Panko breadcrumbs
• Oil for deep frying

How to Make Crispy Chicken Katsu

1. Even out the thickness of the fillet by butterflying the fillet (see the subsequent section for details).
2. Season the fillet with salt and pepper.
3. Coat in flour, drench in egg, then coat in panko breadcrumbs.
4. Deep-fry at 170-180°C/338-356°F until golden.

Butterflying Chicken Fillet

1. Place the fillet on the cutting board, lengthwise. Position a sharp knife in the centre of the thigh fillet where the thickness starts.
2. Slice horizontally into the chicken outward, dividing it half. Stop about 1-1.5cm / ½” from the opposite side.
3. Open up the chicken outward by flipping the flesh above the knife.
4. Do the same for the thick part of the meat on the other side.