Boneless chicken thighs coated in cornstarch, egg and panko and fried until golden and crunchy. We stack it into our Chicken Katsu Sando and serve it over our Japanese Katsu Curry.

Ingredients

For the katsu

• 3 boneless chicken thighs, each in one piece
• 50 g cornstarch (cornflour)
• 2 eggs, beaten
• 150 g panko breadcrumbs
• 1 liter vegetable oil, for frying

Instructions

1. Trim the chicken of excess fat, skin and veins. If any part is especially thick, slice into it to even it out.
2. Set out the cornstarch, beaten eggs and panko in three separate bowls wide enough for the chicken.
3. Coat each thigh in cornstarch and shake off the excess, dip it in the egg and let the excess drip off, then press it into the panko until well covered.
4. Heat the oil to 355°F (180°C). Use a thermometer and take care with the hot oil.
5. Carefully lower the chicken into the oil and fry for 3–4 minutes per side, until golden brown. Drain on paper towels.

Notes & substitutions

Watch the Reel