Tuesday, October 30, 2007

Chicken Katsu

Chicken is the best choice for poor college students (poor college students that like to cook, that is). Unless you buy boneless, skinless chicken breasts for $5 a pound or something.

A 5 pound pack of chicken thighs for 99 cents/lb? ohh yeah.

It's been a while since I fried anything, so I made chicken katsu, which is very simple. Skin and debone your chicken pieces (try not to cut yourself like me), pound them flat, dredge in flour, dip in egg, cover in panko, and shallow fry until it looks right.

This was more of a test run, so I never bothered to make macaroni salad or buy tonkatsu sauce.

Next time I do this, I will make a full plate lunch for sure.


  1. how did you debone it? some sort of quasi butterfly technique?

  2. Kind of....it's a similar type of cutting, where you slice once, pull back the meat, slice again, etc.

  3. Show us the real deal with sauce 'n all next time.