Hello Lovelies! I’m finally feeling a little more like myself this week. Maybe it’s all this wonderful sunshine. That means I’m actually cooking again!!!
Last night, we made Spicy Chicken Katsu with brown rice and steamed broccoli for dinner. It was super yummy. The truck is in the breading.
It’s a 3 step process to get it right. First you coat the chicken in flour with cayenne and garlic powder. Then it gets dipped in egg and hot sauce. Finally, you coat the chicken with panko before pan frying it.
The girls were happy to help with the prep work.
The chicken fries for 3-5 minutes on each side, until it turns this beautiful brown color and the chicken is cooked through.
Spicy Chicken Katsu
- 7 boneless chicken thighs, fat trimmed and pounded to 1/2″ thickness
- 1 cup all-purpose flour
- 4 TBSP cayenne pepper
- 3 tsp garlic powder
- 2 large eggs
- 2 TBSP hot sauce We use Frank’s Red Hot
- 3 cups panko
- 1/4 cup olive oil
- In a shallow bowl combine the flour, cayenne and garlic powder. Set aside.
- In a second shallow bowl, whisk together the eggs and hot sauce.
- In a third shallow bowl or plate, pour the panko bread crumbs.
- Dredge each chicken thigh in the flour. Then dip it into the egg mixture. Finally coat the chicken with panko. Place the prepped chicken onto a baking sheet covered with wax paper.
- Heat 1/4 cup oil over medium heat in a cast iron until bubbly.
- Place half of the chicken into the skillet and cook 3-5 minutes on each side, or until golden brown.
- Repeat steps 5 and 6 with remaining oil.
Makes 7 servings
These are also great for making chicken sandwiches. That’s how I usually serve them, but I really wanted rice last night, and I don’t like serving 2 carbs with any meal. Rice is a weird craving, right?
I would love to hear your opinion of this recipe.
Have a great day!