The Best Chicken Katsu Recipe: How To Make It With Thighs!

Chicken katsu is a beloved Japanese dish that typically features a crispy, golden-brown exterior and a tender, juicy interior. Traditionally made with chicken breast, many home cooks wonder if they can substitute chicken thighs for a more flavorful and affordable option. This comprehensive guide will explore the answer to the question “Can you make chicken katsu with thighs?” and provide detailed instructions for creating a mouthwatering dish that is both crispy and delicious.

The Benefits of Using Chicken Thighs

While chicken breast is a leaner cut of meat, chicken thighs offer several advantages for making chicken katsu:

• Flavor: Chicken thighs are known for their richer, more flavorful taste compared to chicken breast. The higher fat content adds depth and richness to the dish.
• Juiciness: Chicken thighs retain moisture better than chicken breast, resulting in a more tender and juicy katsu.
• Cost: Chicken thighs are typically more affordable than chicken breast, making them a budget-friendly option.

Ingredients for Chicken Katsu with Thighs

To make chicken katsu with thighs, you will need the following ingredients:

• Boneless, skinless chicken thighs
• All-purpose flour
• Eggs
• Panko breadcrumbs
• Vegetable oil for frying
• Tonkatsu sauce
• Shredded cabbage for garnish

Step-by-Step Instructions

1. Prepare the Chicken

• Cut the chicken thighs into 1-inch thick slices.
• Pound each slice with a meat mallet or rolling pin to an even thickness of about 1/4 inch.

2. Season the Chicken

• Season the chicken with salt and pepper to taste.

3. Create the Breading

• In three shallow dishes, set up a breading station with flour, whisked eggs, and panko breadcrumbs.

4. Bread the Chicken

• Dip the chicken in the flour, then the eggs, and finally the panko breadcrumbs, pressing firmly to adhere the coating.

5. Fry the Chicken

• Heat the vegetable oil in a large skillet or deep fryer to 375°F (190°C).
• Carefully place the breaded chicken in the hot oil and fry for 4-5 minutes per side, or until golden brown and cooked through.

6. Drain and Serve

• Remove the chicken from the oil and drain on paper towels.
• Slice into thin strips and serve with tonkatsu sauce and shredded cabbage.

Tips for Crispy Chicken Katsu

• Use fresh chicken thighs for the best flavor and texture.
• Pound the chicken evenly to ensure even cooking.
• Use a good quality panko breadcrumb for a crispy exterior.
• Fry the chicken at the correct temperature to avoid soggy or overcooked katsu.
• Drain the chicken thoroughly before serving to remove excess oil.

Variations on Chicken Katsu

• Spicy Chicken Katsu: Add a teaspoon of chili powder or cayenne pepper to the panko breadcrumbs for a spicy twist.
• Cheese-Filled Chicken Katsu: Place a slice of mozzarella or cheddar cheese between two pieces of chicken before breading and frying.
• Teriyaki Chicken Katsu: Serve the katsu with teriyaki sauce instead of tonkatsu sauce for a sweeter flavor.

Healthier Chicken Katsu Options

• Air Fryer Chicken Katsu: Instead of frying, cook the breaded chicken in an air fryer for a healthier alternative.
• Baked Chicken Katsu: Bake the breaded chicken on a baking sheet at 400°F (200°C) for 20-25 minutes, or until cooked through.

FAQs

1. Can I use frozen chicken thighs for chicken katsu?
Yes, but make sure to thaw them completely before breading and frying.

2. What is the best way to cut chicken thighs for katsu?
Slice the thighs perpendicular to the grain into 1-inch thick pieces.

3. How long can I store leftover chicken katsu?
Store the katsu in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer before serving.

4. What are some good side dishes to serve with chicken katsu?
Tonkatsu sauce, shredded cabbage, rice, and miso soup are all popular side dishes.

5. Can I make chicken katsu without panko breadcrumbs?
Yes, but the texture will not be as crispy. You can use regular breadcrumbs or crushed crackers instead.