Katsu and Karaage Basket
Two kinds of fried chicken for sharing. Fry in small batches and rest on a rack for best results.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Level
- Advanced
Photo: Markus Winkler / Pexels
The goal here is a crisp, light coating that stays crunchy all the way to the table. Thigh meat stays tender through frying, grilling and simmering, which is why Japanese home cooks reach for it first. Double the recipe for a crowd; the method scales easily.
Method
Season the chicken on both sides with salt and pepper and let it sit for 10 minutes at room temperature.
Set up three shallow dishes with flour, beaten egg and panko. Coat each piece in flour, dip in egg and press firmly into the panko on all sides.
Fry at 340 F without crowding the pot, about 4 to 6 minutes depending on thickness. Transfer to a rack and let it rest before cutting.
Serve hot with tonkatsu sauce and lemon.
Chef's note
Use a thermometer and let the oil recover between batches.
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