Chicken Katsu

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Title: Chicken Katsu
Yield: 8 Servings
Categories: Chicken, Japanese, Sauces, Family


5 lb Chicken thighs; deboned
Garlic powder
2 Eggs; beaten
Corn flake crumbs
Oil to deep fry

--------------------------------KATSU SAUCE--------------------------------
1/3 c Ketchup
1/4 c Shoyu; (soy sauce)
1/4 c Sugar
2 ts Worcestershire sauce
1/4 ts Red pepper; ground
1/4 ts Pepper

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 (MS MARY E SPERO) on
May 10, 1998