Hawaiian Style Chicken Katsu

Ingredients:


8-10 pieces boneless Chicken thighs (for a healthier recipe, use boneless/skinless thighs) but with the skin on its what gets it crispy!
2 large Eggs
1 C Flour
1 1/2 C Panko bread crumbs
Garlic salt to taste
Pepper to taste
1 tsp ajinomoto/MSG (optional)
Canola oil for frying

Dipping Sauce:


3 Tbps Ketchup
1-2 Tbps Worchestershire sauce
1 tsp Shoyu
1-3 tsp Tabasco to taste


For sauce, mix ketchup, Worchestershire sauce, shoyu, and tabasco.


Cooking Instructions:

1. Heat about a 1/2 inch of oil in a large pan or wok on high 375 deg F temperature. 
2. In a medium sized bowl, mix flour, garlic salt, pepper and ajinomoto/MSG (optional). 
3. In a separate bowl, beat eggs and add salt and pepper, set aside. 
4. In a third, shallow bowl or plate, place Panko. 
5. Dredge thighs in flour to evenly coat the thighs. 
6. After coated, dip coated thigh in the egg wash, then into the panko, making sure that all of the chicken is coated. 
7. Repeat with all of the thighs. 
8. Carefully place coated chicken in heated oil, turn when panko turns a nice golden brown (about 5-7 minutes per side). 
9. After chicken is cooked, drain on paper towels.

Chop and slice chicken thighs and dip in katsu sauce. Serve on a bed of shredded cabbage alongside white rice and macaroni salad for an authentic Hawaiian style plate lunch!


Ono!


Enjoy!

panko - Japanese breadcrumbs essential for katsu