Chicken katsu
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Chicken thighs; deboned |
| Salt | ||
| Pepper | ||
| Garlic powder | ||
| Flour | ||
| 2 | Eggs; beaten | |
| Corn flake crumbs | ||
| Oil to deep fry | ||
| ⅓ | cup | Ketchup |
| ¼ | cup | Shoyu; (soy sauce) |
| ¼ | cup | Sugar |
| 2 | teaspoons | Worcestershire sauce |
| ¼ | teaspoon | Red pepper; ground |
| ¼ | teaspoon | Pepper |
Directions
KATSU SAUCE
Debone chicken and flatten each piece. Put salt, pepper, garlic salt and flour in small bag. Shake up deboned chicken in bag. Dip into eggs that have been beaten with a little water. Coat with cornflake crumbs. Deep fry until golden brown. Drain. Cut into bite-size pieces. Serve on a bed of lettuce with Katsu Sauce. Can be fried ahead of time and heated in the microwave just before serving. KATSU SAUCE Place all sauce ingredients in pot and bring to boil. Serve over chicken. Enjoy! Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero
Posted to TNT Recipes Digest by MarySpero@... (MS MARY E SPERO) on May 10, 1998