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Chicken
Katsu
Yield:
6 servings
INGREDIENTS
2 lb chicken breasts - skinned and de-boned
1 teaspoon salt
½ cup flour
2 eggs, beaten
2 cups panko
1 quart salad oil for frying
1/3 cup ALOHA SHOYU Barbecue Sauce
2 teaspoons catsup
1 ½ teaspoon Aloha
Shoyu Regular Soy Sauce or
Aloha
Shoyu Lower Salt Soy Sauce
1 ½ teaspoon sugar
pepper - a dash or to taste
hot pepper sauce - a dash or to taste
PROCEDURE
Rub chicken with salt. Dredge chicken in flour, dip in eggs, and coat
with panko. Pre-heat oil in skillet (about 375°).
Fry chicken until golden brown; drain on absorbent paper. Combine remaining
ingredients in a separate bowl. Spoon sauce over chicken and serve with
white rice.
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