Crispy and Juicy Chicken Cutlets
Homemade Chicken Cutlet Recipe for a Delicious Meal
Instead of pork cutlets, we’re making these wonderfully crispy and juicy chicken cutlets using tender chicken thigh meat! They’re simple to prepare at home and even more delightful when served with a homemade tonkatsu sauce (like Baek Jong-won’s recipe, which I’ll share separately).
Main Ingredients- Boneless and skinless chicken thigh meat
- All-purpose flour
- Eggs
- Breadcrumbs
Seasoning & Frying- Milk or rice water (for tenderizing and removing odor)
- Salt
- Black pepper
- Sake or Mirin (cooking wine)
- Cooking oil (for deep-frying)
- Milk or rice water (for tenderizing and removing odor)
- Salt
- Black pepper
- Sake or Mirin (cooking wine)
- Cooking oil (for deep-frying)
Cooking Instructions
Step 1
To remove any gamey smell from the chicken thigh meat, soak it in milk or rice water for about 10-15 minutes. This step is crucial for a clean, pleasant flavor.
Step 2
After soaking, pat the chicken dry. For thicker pieces, make shallow slits across the meat with a knife. This helps the chicken cook more evenly and allows the seasonings to penetrate better.
Step 3
Season the chicken thigh meat with sake (or mirin), salt, and pepper. Let it marinate for about 10 minutes to absorb the flavors.
Step 4
Prepare your dredging station. Place flour in one shallow dish. In another, whisk the eggs to create an egg wash. In a third dish, pour a generous amount of breadcrumbs. For extra flavor, you can mix some dried herbs or parsley into the breadcrumbs.
Step 5
Lightly pat the marinated chicken dry to remove excess moisture, then coat it evenly with flour on all sides. The flour helps the egg wash adhere better.
Step 6
Dip the floured chicken into the whisked egg, ensuring it’s fully coated with the egg wash.
Step 7
Transfer the egg-coated chicken to the breadcrumbs. Cover the chicken with breadcrumbs and gently press them on to ensure they stick firmly. This ‘breadcrumb massage’ is key to achieving a super crispy exterior.
Step 8
Heat a generous amount of cooking oil in a deep pan or wok to about 170°C (340°F). To test the oil temperature, drop a few breadcrumbs in; they should sizzle and float immediately. Carefully lower the prepared chicken cutlets into the hot oil.
Step 9
Fry the cutlets over medium heat for about 5-7 minutes, turning occasionally, until golden brown and cooked through. For an extra crispy finish, you can remove them after the first fry, let the oil temperature rise again, and then fry them for another 1-2 minutes (double-frying).
Step 10
Once fried to perfection, place the chicken cutlets on a wire rack or paper towels to drain excess oil. Serve with thinly shredded cabbage for a refreshing contrast. You can also enjoy them with tartar sauce or ketchup.
