Chicken Katsu

Aubrey Dorrough Maru

This is a Hawaiian Barbecue Chicken, serve with rice and macaroni salad.  Serves 5-7

Chicken and Breading:
2 eggs
3/4 cup cornstarch
1/4 teaspon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1 cup water
4 lbs boneless skinless chicken thighs
1 lb panko breadcrumbs

Ton 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 hot sauce
1/2 teaspoon cornstarch mixed with
1/2 cup water

Chicken:  Open the chicken thighs and flatten with a rolling pin.  Combine eggs, corn starch, salt, white pepper, garlic powder, and water to make a batter.  Coat the chicken in the egg batter, then roll in panko crumbs.  Fry in oil (max 325 degrees) until brown and crispy.

Ton Katsu:  Combine all ingredients and bring to boil.  Add cornstarch dissolved in water to thicken.  Chill and serve. 

Cut chicken into strips and serve with sauce.