Chicken Katsu is a popular Japanese dish that Americans have come to enjoy. I would order chicken katsu whenever I eat at L&L Hawaiian Bbq. This is my adaptation of chicken Katsu which is equally as tasty. SKWD9N877ABQ
Preparation: 5 minutes plus overnight marinate. Cooking: 20 minutes
Ingredients for 4 servings:
- 1/4 cup corn starch
- 1/4 cup all purpose flour
- ½ tsp of garlic powder
- ½ tsp black ground pepper
- ¼ tsp of salt
- 1/3 cup of water
- 1 egg
- 4 chicken thighs, deboned
- ½ IB of panko
- Oil for deep frying
- 1/6 cup of Worcestershire sauce
- 1/3 cup of ketchup
- 1/3 cup of sugar
- ½ TB of sriracha sauce
- ½ tsp of ground black pepper
- ½ tsp of corn starch
- 1/3 cup of water
- Marinate chicken thighs in 2 tb of soy sauce and a pinch of garlic powder overnight
- Debone chicken thighs. You have the option of removing the skin as well. Wrap chicken thigh in saran wrap and with a meat pounder or a pestle, pound evenly across the chicken thigh. This insures that the thigh will cook evenly. Do this for every chicken thigh.
- In one bowl, add corn starch, flour, garlic, black peper, water and 2 eggs and mix well. Pour your panko (crumbs) onto a plate.
- Prepare 1 inch level of oil in a wok on hight heat. In 5 minutes you can begin dredging your chicken thighs first in the egg batter, then into the panko. Immediately lay it in the hot oil in the wok. They should cook for about 8-10 minutes or until golden brown. Make sure to flip each chicken thigh and cook for 3-5 more minutes or until both sides have evenly become golden. Transfer onto a big plate covered with paper towels.
- While you let the chicken drain on the paper towel prepare your sauce by putting all the ingredients mentioned above in a bowl. Mix well. Put the bowl in the microwave for 1 minute. mix the sauce for another minute then set it aside.
- Cut the chicken thighs into 1 inch wide strips. Serve with white rice and the dipping sauce.