How to make
Ingredients
- Chicken and Marinade:
6
Boneless skinless chicken thighs, about 530 g1 tbsp (15 mL)
Soy sauce2
Cloves garlic, minced1/4 tsp (1 mL)
Salt1/4 tsp (1 mL)
Freshly ground black pepper- Katsu Sauce:
1/2 cup (125 mL)
PC®Ketchup3 tbsp (45 mL)
Worcestershire sauce2 tbsp (25 mL)
Granulated sugar2 tbsp (25 mL)
Soy sauce2 tbsp (25 mL)
Mirin2 tsp (10 mL)
Minced garlic2 tsp (10 mL)
Minced ginger root- Breading:
1/2 cup (125 mL)
All-purpose flour1/4 tsp (1 mL)
Salt1/4 tsp (1 mL)
Freshly ground black pepper2
Eggs, beaten2-1/2 cups (625 mL)
PC®Black Label Panko Japanese Style Bread Crumbs1/3 cup (75 mL)
Vegetable oil1
Lemon, cut in 12 slices
How to make
- Step 1
Make 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 2
Meanwhile, 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 3
Make 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 4
In 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.
