Serve the chicken katsu hot, with the tonkatsu sauce drizzled on top.Remove the finished chicken from the fryer and set it on a kitchen towel to absorb any excess oil, while repeating the process with the remaining chicken thighs.If cooking the chicken in a frying pan, cook it for 2 to 3 minutes on each side until golden and cooked through. Once the oil is at 350 F, add one chicken thigh at a time to the fryer and leave it to cook for 2 to 3 minutes, until it is crispy and golden.Alternatively, if you do not have a deep fryer you can heat up 1 ½ cups of frying oil in a medium or large frying pan.
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