Chicken Katsu

For Roy Choi, these crispy egg and panko-coated chicken cutlets, generally made with pork in Japan, represent something major. "People think frying chicken cutlets is simple, but it's like cooking pasta," says Choi. "It's a dish that seems remedial, but when you get it right, it changes the whole ball game. I call it the cult of katsu." 

Making Choi's chicken katsu recipe at home requires only a handful of ingredients and a few basic, straightforward steps. First, lightly pound the boneless chicken thighs to 1/2-inch thick; be sure the cutlets are uniform throughout to promote even cooking. Next, dredge each cutlet in flour, brushing off the excess; then dredge in the egg, allowing the excess to drip back into the pan. Finally, place the chicken in the panko, pressing to adhere the crumbs to the meat. Try to work cleanly here, designating one hand for the dry ingredients and the other for dipping the cutlet into the egg.

After all the chicken is breaded, all that's left to do is fry it. Heat the oil to about 350°F first; when you add the chicken, the temperature will drop slightly — that's what you want. It will take about three minutes on each side to brown fully. For evenly browned cutlets, some cooks like to flip the chicken after about a minute and a half, once the breading is just set on the first side, then let it cook equally long on the second side. Then, continue cooking and flipping until both sides are golden and crispy. As you work between batches, remove any large pieces of breading that fall off into the oil to avoid burning.