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- Fri, Oct 11, 24
January 13, 2014
Directions
- Open the chicken thighs and flatten with a rolling pin.
- Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
- Coat chicken in the egg batter, then the roll in panko crumbs.
- Fry in oil (maximum 325 degrees) until brown and crispy.
- To make sauce:
- Combine all ingredients and bring to a boil.
- Add cornstarch dissolved in water to thicken. Chill and serve.
- Cut chicken into strips and serve with sauce.
Calories 1118.9
Ingredients
- 2 eggs
- 3/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- 1 cup water
- 4 lbs boneless skinless chicken thighs
- 1 lb panko bread crumbs
Katsu Sauce
- 1/2 cup Worcestershire sauce
- 1 cup ketchup
- 1 cup sugar
- 2 1/2 cups water
- 1/3 teaspoon salt
- 1/4 teaspoon chicken bouillon
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- 2 -3 dashes Tabasco sauce
- 1/2 teaspoon cornstarch, mixed with
- 1/2 cup water
- PREP 10 min
- COOK 10 min
- READY IN 25 min
- SERVINGS 7
- DIFFICULTY Intermediate
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