"For J's" Chicken Katsu

"For J's" Chicken Katsu
  • 6 Chicken thighs
  • 3/4 tsp "For J's" Garlic Sea Salt
  • 1 Cup All purpose flour
  • 3 Large eggs
  • 2 Cups Panko
  • 1/3 Cup Water
  • Canola or Vegetable Oil (Enough to cover bottom of pan)
Katsu Sauce:
  • 2/3 Cup Ketchup
  • 3 Tbsp Worcestershire
  • 1/4 Cup Brown sugar
  • 4-5 dashes Hot sauce
  • 1/4 Tsp "For J's" Kiawe Sea Salt
  1. Butterfly the chicken thighs so they are nice and level, then place them into a bowl.
  2. Add the 3/4 tsp of "For J's" Garlic Sea Salt to the chicken thighs and evenly mix.
  3. Crack the 3 large eggs and add the 1/3 cup of water into a bowl and mix together well.
  4. Add the 1 cup of all purpose flour into a bowl, and the 2 cups of panko into another bowl.
  5. Coat the chicken thighs in the Flour, Eggs, then Panko and deep fry or pan fry in Vegetable Oil or Canola Oil at around 365 degrees Fahrenheit until golden brown.
  6. Let the Chicken Katsu cool and drain on a cooling rack.
  7. For the sauce, add all of the Katsu Sauce ingredients into a small bowl and mix it all together
  8. Cut the Chicken Katsu into strips and serve with the Katsu Sauce on the side for dipping or pouring over.

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