Chicken Katsu (and sauce)
Recipe somewhere online
Chicken thighs, de-boned
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 your wok or large skillet 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. Also check by making a small slit with a knife to see if pink inside. Serve on bed of lettuce for good looks (which I obviously didn't do).
Katsu Sauce
1/3 Cup ketchup
1/4 Cup Soy sauce
1/4 Cup sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon 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.
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