Chicken Katsu

Ingredients

Katsu:

• 8 oz boneless/skinless chicken thighs
• 1 tsp garlic powder
• 1 tsp kosher salt
• ¼ tsp black pepper
• 1 large egg
• ⅓ cup all purpose flour
• ½ cup panko
• vegetable oil

Sauce:

• ¼ cup Ketchup
• 1 Tbsp Worcestershire sauce
• ½ Tbsp soy sauce
• ½ Tbsp mirin
• ½ tsp white granulated sugar
• 1 tsp dark brown sugar
• ½ tsp garlic powder
• ¼ tsp ginger powder

Instructions

1. Clean the chicken thighs and remove any skin and bones. Make sure it has the same thickness through and if there are thicker areas, fileting these thicker areas with a shallow cut so they lay flat.
2. Combine the garlic powder, salt, and pepper in a bowl.
3. Thoroughly coat the chicken pieces with this seasoning. Marinate for 15 minutes while you prepare the katsu sauce and prepare for dredging.
4. Add all the ingredients for the katsu sauce in a bowl and whisk until it’s fully incorporated. Set aside.
5. Put the flour, beaten egg, and panko into 3 separate shallow containers.
6. Dip the chicken thigh pieces into the flour and thoroughly coat.
7. Then dip into the egg, letting any excess drip off.
8. Lastly, coat completely with the panko. Place the coated chicken thigh on a wire rack. Repeat with all the chicken.
9. Preheat the oil to 350 °F over medium heat in a heavy bottom pan. Carefully lower each chicken piece into the oil and for about 1 minute per side or until golden brown. Don't crowd the pot. Use a thermometer to make sure it’s done (145 °F internally).
10. Serve chicken with rice and katsu sauce.