How to make
Ingredients
- 6Boneless skinless chicken thighs, about 530 g
- 1 tbsp (15 mL)Soy sauce
- 2Cloves garlic, minced
- 1/4 tsp (1 mL)Salt
- 1/4 tsp (1 mL)Freshly ground black pepper
- 1/2 cup (125 mL)PC®Ketchup
- 3 tbsp (45 mL)Worcestershire sauce
- 2 tbsp (25 mL)Granulated sugar
- 2 tbsp (25 mL)Soy sauce
- 2 tbsp (25 mL)Mirin
- 2 tsp (10 mL)Minced garlic
- 2 tsp (10 mL)Minced ginger root
- 1/2 cup (125 mL)All-purpose flour
- 1/4 tsp (1 mL)Salt
- 1/4 tsp (1 mL)Freshly ground black pepper
- 2Eggs, beaten
- 2-1/2 cups (625 mL)PC®Black Label Panko Japanese Style Bread Crumbs
- 1/3 cup (75 mL)Vegetable oil
- 1Lemon, cut in 12 slices
How to make
- Step 1Make Chicken and Marinade: Place chicken thighs between two sheets of plastic wrap; using meat mallet or the bottom of a heavy frying pan, pound to 1/4-inch (5 mm) thickness. In large bowl, stir together soy sauce, garlic, salt and pepper; add chicken. Rub mixture all over chicken until coated; let stand 15 minutes.
- Step 2Meanwhile, make Katsu Sauce: In small saucepan, combine ketchup, Worcestershire, 3 tbsp (45 mL) water, sugar, soy sauce, mirin, garlic and ginger. Cook over low heat, stirring, for about 10 minutes or until thickened; set sauce aside.
- Step 3Make Breading: In shallow dish, whisk together flour, salt and pepper. In separate shallow dish, whisk eggs together with 2 tbsp (25 mL) water. Pour panko into a third shallow dish. Dip chicken into flour mixture to coat, shaking off excess. Next dip into egg mixture followed by panko, patting to coat.
- Step 4In large frying pan, heat 2 tbsp (25 mL) of the oil over medium heat. Cook chicken in three batches, turning occasionally, for about 6 minutes or until brown, crisp and cooked through. Add more of the oil to pan between batches. Cut chicken into strips and serve with lemon slices and Katsu Sauce.
