Chicken Katsu
Chicken thighs (boneless/skinless)
1 eggs
3/4 cup flour
1/2 cup water (approx.)
Panko (Japanese rice flour flakes)
salt
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. Coat each thigh with panko and arrange in a baking pan 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.
7. Slice and serve on a bed of shredded cabbage, with Katsu sauce.
Katsu Sauce
1 cup ketchup
3 Tbsp. worchestershire sauce