How to make the CRUNCHIEST and JUICIEST Chicken KATSU!!! - a simple recipe with Chef Dai

Chef Dai shares his simple recipe on how to make the crunchiest and juiciest chicken katsu at home.
Ingredients:
Chicken thigh (deboned) x 1
How to debone a chicken thigh - https://www.youtube.com/watch?v=r0IEiU_-Fjo
plain flour - enough to dust
egg x 1
panic breadcrumbs x 1 handful
salt and pepper for seasoning
vegetable oil for frying
salad (optional)
lemon wedge (optional)
english mustard
tonkatsu sauce (can be found in most Asian supermarkets)

Directions:
Deep fry (chicken should be at room temperature) at 170 degrees C for approximately 3-4 minutes. Leave to rest for 2 minutes before cutting.
Chicken katsu is a Japanese dish that consists of a breaded, deep-fried chicken cutlet one to two centimeters thick that is sliced into bite-sized pieces or strips. A butterflied chicken thigh is generally used; it is usually salted, white-peppered and dipped in a plain flour, then dredged in a beaten egg then coated in Japanese panko breadcrumbs before being deep fried.

It is generally served with tonkatsu sauce, a thick Japanese Worcestershire sauce that uses pureed fruit as a principal ingredient. It is generally served with shredded cabbage or salad, rice and/or miso soup as part of a two or three item combo, or as a dinner with rice and vegetables.

In Japan, chicken katsu is as common as tonkatsu (pork cutlets). It is also served in place of tonkatsu in katsu curry and katsudon in local plate-lunch restaurants and in fine-dining Japanese establishments alike.
Please ensure that the chicken is fully cooked through before serving. Stick a metallic fork into the thickest part of the chicken thigh for a few seconds then place the fork against your lip. If the fork is hot, the chicken is ready. When cutting, ensure that there is no pink or blood remaining on the chicken thigh.
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Thanks for watching!!!!!!!!

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