Chicken Katsu
Chicken thighs (boneless/skinless)
1 eggs
3/4 cup flour
1/2 cup water (approx.)
Panko (Japanese rice flour flakes)
salt
oil for frying
1. Prepare chicken by removing skin and bone. Slice thick portions of thigh in order to
make thigh flatter and even thickness.
2. In a large mixing bowl, combine egg, flour and enough water to create a pancake
batter type consistency mixture.
3. Season chicken lightly on both sides with salt . Other desired seasonings may be
added at this time. Example, paprika, pepper, etc...
4. Place chicken thighs in bowl with batter. Coat completely.
5. Put enough panko in a medium size deep container (tupperware type rectangle) and coat each thigh with panko and arrange in a large tray to hold before frying.
Chicken can be stored like this before frying.
6. Fry till golden brown in a large skillet, using hot oil. Do not deep fry. Use enough oil
just to reach half thickness of chicken thigh. Fry till golden brown on each side. Place on tray with paper towels, to soak up any excess oil.
7. Slice and serve on a bed of shredded cabbage, with Katsu sauce.
Katsu Sauce
1 cup ketchup
3 Tbsp. Worchestershire sauce
Combine ingredients and mix well.