How to Make Chicken Katsu

Ingredients

• 5 lbs (2.3 kg) of chicken thighs or breast tender pieces (deboned)
• Salt
• Pepper
• Garlic powder
• Flour
• 2 eggs (beaten)
• Corn flake crumbs or panko (Japanese bread crumbs)
• Oil (for deep frying)

Katsu Sauce

• 1/3 cup (80 mL) of ketchup
• 1/4 cup (60 mL) of shoyu or soy sauce
• 1/4 cup (50 g) of sugar
• 2 teaspoons (10 mL) of Worcestershire sauce
• 1/4 teaspoon of red pepper (ground)
• 1/4 teaspoon of pepper

Step 1: Make sure that the chicken thighs are deboned. If needed, cut off any excess fat. Lightly pound each piece with the side of a knife's blade to flatten out the sides.

Step 2: Get a bowl or a plastic Ziplock bag. Place the garlic powder, flour, pepper, and salt in it.

Step 3: Coat each chicken piece in the dry mixture.

Step 4: Dip, not soak, the chicken into the egg batter.

Step 5: Lay the chicken in the cornflake crumbs or panko and be sure to coat them.

Step 6: Get your wok or a 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 pieces; this is to avoid any oil splattering.

Step 7: Remove chicken pieces from the pan once they are golden brown in color. You can also check if the chicken is well cooked by piercing and opening a slit.

Step 8: Cut into slices and serve on a bed of lettuce or cabbage.

Sauce

Step 1: Pour the ingredients needed to make the sauce into a pot.

Step 2: Let everything mix together and bring the mixture to a boil.

Tips

• You can leave the sauce on the side as a dipping treat or you can drizzle over the chicken pieces.
• This recipe serves 8.
• If you wish to cook ahead of time, the frying part can be done and then the completed chicken katsu can be stored in the refrigerator. Microwave pieces when ready to eat.