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
Steps
- 1Make 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.
- 2Get a bowl or a plastic Ziplock bag. Place the garlic powder, flour, pepper, and salt in it.
- 3Coat each chicken piece in the dry mixture.
- 4Dip, not soak, the chicken into the egg batter.
- 5Lay the chicken in the cornflake crumbs or panko and be sure to coat them.
- 6Get 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.
- 7Remove 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.
- 8Cut into slices and serve on a bed of lettuce or cabbage.
Sauce
- 1Pour the ingredients needed to make the sauce into a pot.
- 2Let everything mix together and bring the mixture to a boil.
FINISHED
