Chicken Katsu and Sauce

  • 2 pounds boneless chicken thighs or breast, patted dry
  • Oil for frying
  • Batter:
  • 2 eggs, beaten
  • ¾ cup cornstarch
  • 1 cup water
  • ¼ teaspoon each, pepper, salt, garlic powder
  • Breading:
  • 1 package panko
  • Katsu Sauce:
  • ¼ cup worcestershire sauce
  • ½ cup ketchup
  • ½ cup sugar
  • 2 tablespoons soy sauce
  • ⅛ each white pepper, garlic powder, tabasco, or paprika
  1. Pat dry chicken thighs. If using breast, pound to ½ inch thickness.
  2. In a large skillet, add oil and heat on medium.
  3. Batter: combine eggs, cornstarch, and water. Mix well.
  4. Place panko on plate.
  5. Dip chicken in egg mixture and then into panko crumbs.
  6. Carefully place breaded chicken in hot oil. Cook until golden brown and chicken is cooked through.
  7. Katsu sauce: Mix together ingredients and use as a dipping sauce or pour over chicken.
  8. Slice chicken and enjoy!

Be the first to comment

Leave a Reply

Your email address will not be published.