Chicken Katsu

I decided to add a few of my recipes to the blog cause its been a while.

Chicken Katsu (and sauce)

Recipe somewhere online

Chicken thighs, de-boned (NOT breasts)

1-2 Eggs, beaten

Panko bread crumbs or Corn Flake/Rice Krispy crumbs

Oil (for deep frying)

Cut off any access fat to the chicken if needed. Lightly pound into 1/2 inch thickness. Dip, not soak, the chicken into egg batter. Lay the chicken in the breadcrumbs and be sure to coat them. Get a large skillet or wok heated with the cooking oil. Once the oil is hot and sizzling, slowly drop the chicken pieces into the pan. Use the sides of the pan to drop the chicken in to avoid oil splattering. Remove chicken pieces once they are a golden brown color on both sides and is no longer pink inside. Serve on a bed of lettuce for good looks.

Katsu Sauce

1/3 Cup ketchup

1/4 Cup soy sauce

1/4 Cup sugar

2 tsp Worcestershire sauce

1/4 tsp ground red pepper (or cayenne)

Pour the ingredients into a sauce pan. Mix together and bring to a boil. Serve on the side as a dip for the chicken or lightly spoon over chicken.