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Chicken Katsu

chicken_katsu.jpg

Katsu

  • 2 Eggs
  • 3/4 cup Cornstarch
  • 1/4 cup Flour
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Garlic powder
  • 1 cup Water
  • Panko Breadcrumbs

Katsu Sauce

  • 1/2 cup Worchestershire
  • 1 cup Ketchup
  • 1 cup Sugar
  • 2 1/2 cups Water
  • 1/2 tsp Salt
  • 1/2 tsp Chicken base
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic powder
  • 2-3 dashes of Hot sauce
  • 1 tbsp Cornstarch mixed with water

Directions

Open the chicken thighs and flatten with a rolling pin.

Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.

Coat chicken in the egg batter, then the roll in panko crumbs.

Fry in oil (maximum 325 degrees) until brown and crispy.

To make sauce:

Combine all ingredients and bring to a boil.

Add cornstarch dissolved in water to thicken. Chill and serve.

Cut chicken into strips and serve with sauce.



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