Crispy Chicken Katsu Bites
Crispy Chicken Katsu Bites are crunchy, juicy, and serve as the perfect finger food for parties, bringing a delightful Filipino-Japanese vibe to any gathering.
Servings: 6 servings
Calories: 350kcal
Ingredients
Chicken Marinade
- 1.5 pounds boneless, skinless chicken thighs, cut into 1 to 1.5 inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon calamansi or lemon juice No calamansi? Use lemon or rice vinegar.
- 1 teaspoon sugar
- 2 teaspoons minced garlic
- pinch black pepper
Breading Ingredients
- 1 cup all purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 large eggs Beaten for egg wash.
- 1 tablespoon milk or water
- 2 to 2.5 cups panko breadcrumbs Best for crispy texture.
- as needed neutral oil for frying Canola, peanut, or vegetable oil recommended.
Serving Sauce
- as needed tonkatsu sauce Store-bought or homemade mix of ketchup, Worcestershire, soy sauce, and sugar.
Instructions
Preparation
- Toss the chicken pieces with the marinade and let them sit for at least 20 minutes in the fridge.
- Set up a breading station with seasoned flour on one plate, egg wash in a shallow bowl, and panko on another plate.
- Pat the chicken dry, dip each piece in flour, then egg wash, followed by panko, ensuring even coating.
- Rest the breaded chicken on a wire rack for 10-15 minutes.
Cooking
- Heat oil in a heavy pan to 350-360°F (175-182°C), ensuring it sizzles when a breadcrumb is dropped in.
- Fry chicken bites in small batches for 3-4 minutes, flip, and cook for another 2-3 minutes until deep golden.
- Transfer to a wire rack set over a tray to keep crispy.
- Sprinkle with a pinch of salt while hot.
Serving
- Serve crowded on a platter with tonkatsu sauce and additional dipping options like spicy mayo or banana ketchup.
Notes
For a lighter option, air fry breaded pieces at 375°F for 8-10 minutes, flipping once. Best served hot on a wire rack instead of paper towels.