Chicken Donkatsu

Ingredients

• 2 large (about 8 oz each) boneless skinless chicken thighs
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup all-purpose flour
• 1 whole large egg
• 1 cup panko breadcrumbs
• 2 cups vegetable oil for frying
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• ½ teaspoon sesame oil
• 1 clove garlic, minced
• ¼ teaspoon ginger, grated
• 2 whole scallions, sliced thin
• 1 teaspoon toasted sesame seeds

Instructions

1. 1

   Place each large chicken thigh between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch — this ensures uniform cooking and a tender, juicy interior. Season both sides with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper.

2. 2

   Set up a breading station with three shallow bowls in a row. In the first bowl, place 0.5 cup of all-purpose flour. In the second bowl, crack 1 large egg, add 1 tablespoon of water, and whisk until completely smooth. In the third bowl, pour 1 cup of panko breadcrumbs.

3. 3

   Make the dipping sauce while the oil heats: In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of honey, and 0.5 teaspoon of sesame oil. Peel and mince 1 garlic clove, then grate 0.25 teaspoon of fresh ginger on a microplane. Add both to the sauce and stir until the honey dissolves. Set aside.

4. 4

   Pour 2 cups of vegetable oil into a heavy-bottomed pot or large deep skillet and set over medium-high heat. Insert an instant-read thermometer into the oil and heat until it reaches 350°F. This usually takes 5-7 minutes. The oil is ready when a small piece of panko dropped in immediately sizzles and floats to the surface within 1-2 seconds.

5. 5

   Working with one chicken thigh at a time, dredge it thoroughly in the flour, shaking off any excess. Dip it into the egg mixture, coating both sides completely, then press it firmly into the panko breadcrumbs, making sure the entire surface is covered — patting gently helps the coating adhere evenly. Set on a plate.

6. 6

   Carefully lower one breaded chicken thigh into the hot oil using tongs or a fish spatula — it should immediately sizzle vigorously. Fry for 4-5 minutes, until the coating turns deep golden brown. Flip once and fry for another 3-4 minutes on the second side until golden and the internal temperature reaches 165°F on an instant-read thermometer inserted into the thickest part without touching bone. Remove to a paper towel-lined plate.

7. 7

   Repeat with the second chicken thigh, maintaining the oil temperature at 350°F. If the oil starts to smoke, briefly remove the pot from heat. The second piece should fry in the same 7-9 minute total window as the first.

8. 8

   Slice each chicken donkatsu against the grain into 0.5-inch-wide strips — this keeps each bite tender instead of stringy. Fan the strips across a serving plate or cutting board. Drizzle the reserved sauce over the slices or serve it in a small bowl alongside for dipping.

9. 9

   Garnish with 2 thinly sliced scallions and 1 teaspoon of toasted sesame seeds scattered over the top. Serve immediately while the coating is still crispy — the contrast between the hot, crunchy exterior and juicy chicken interior is what makes donkatsu special.

Tools you’ll need

• meat mallet or rolling pin
• plastic wrap
• three shallow bowls
• whisk
• microplane or box grater
• heavy-bottomed pot or large deep skillet
• instant-read thermometer
• tongs or fish spatula
• paper towels
• cutting board
• sharp knife

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