Hawaiian Chicken Katsu (food)

Chicken

2 eggs
3/4 c cornstarch
1/4 t salt
1/4 t white pepper
1/4 t garlic powder
1 c water
4 lbs boneless skinless chicken thighs
1 lb panko breadcrumbs

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 F) until brown and crispy. Cut chicken into strips and serve with sauce. Makes 5 – 7 servings.

Katsu Sauce

1/2 c Worcestershire sauce
1 c ketchup
1 c sugar
2 1/2 c water
1/3 t salt
1/4 t chicken bouillon
1/4 t white pepper
1/4 t garlic powder
2 – 3 dashes Tabasco sauce
1/2 t cornstarch, mixed with
1/2 c water

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

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