Chicken Katsu

By carvalhohm

Ingredients

• Batter:
• 2-4 lbs. boneless, skinless thighs
• Garlic salt
• 4 oz. bag panko (Japanese bread crumbs) -- to be used later
• garlic
• 2 eggs
• 3/4 c. cornstarch
• 1/4 tsp. of each: salt, white pepper and garlic powder
• 1 c. water
• Katsu Sauce:
• 1/4 c. Worcestershire sauce
• 1/2 c. ketchup
• 1/2 c. sugar
• 2 Tbsp. soy sauce
• 1/8 ts. of each: paprika, white pepper, garlic powder, salt

Details

Adapted from cookingandcrafting.weebly.com

Preparation

Step 1

Season thighs with garlic salt and let sit for 15-30 minutes.

Heat oil to 325 degrees. Open chicken thighs and flatten. Combine batter ingredients.

Coat chicken in batter, then in panko. Fry in oil until brown and crispy.

Katsu sauce:
Combine all ingredients and bring to boil. To thicken, add small amount of cornstarch dissolved in water. Chill.

Cut chicken into strips and serve with sauce.