CHICKEN KATSU
CHICKEN KATSU
Ingredients
- Garlic powder
- Flour
- 2 eggs, beaten
- Corn flake crumbs
- Oil to deep dry
- For katsu sauce -
- 1/3 cup ketchup
- ¼ cup shoyu (soy sauce)
- ¼ cup sugar
- 2 teaspoons Worcestershire sauce’
- ¼ teaspoon red pepper, ground
- ¼ teaspoon pepper
Directions
- Directions
- 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.
- For the katsu sauce: Place all sauce ingredients in pot and bring to boil. Serve over chicken.
