In almost every cuisine you will find some version of fried chicken. In Japanese cuisine, fried chicken is referred to as katsu and it is often served with rice and curry. You may have also seen a similar word, tonkatsu, on menus which is similar to katsu, but made with pork instead.
The recipe below is from the book Japanese Soul Cooking. I substituted the pork shoulder with chicken thighs, which is possibly the laziest cut of meat to cook because of it’s high fat content – making it wonderfully juicy without having to pound it to death. Also instead of making the sauce, switch to the store-bought classic Bulldog Tonkatsu sauce.
4 chicken thighs
Salt and pepper
2 eggs, beaten
1/2 cup flour
2 cups panko crumbs
Bulldog Tonkatsu Sauce
1. Sprinkle the chicken thighs with salt and pepper and set aside. Put the eggs, flour, and panko crumbs in three separate bowls.
2. Add an inch of oil to a skillet and turn heat to medium high. While the oil is heating, bread the chicken. First, dredge the chicken in flour on both sides. Second, dip the chicken into the egg, coating both sides. Third, repeat the process with the flour, then egg, and finally lay the chicken in the panko crumbs. Crust both sides of the chicken and place them on an empty plate.
3. When the oil is hot, carefully place each chicken thigh into the skillet and fry until both sides are golden brown and the meat is no longer pink.
Top with as much Bulldog sauce as you like or smother with Japanese curry.