Chicken Katsu


* chicken breasts or thighs – de-boned and flattened (one per guest)
* flour
* eggs
* panko (Japanese bread crumbs)
* vegetable oil
* Tonkatsu sauce

Heat oil in frying pan. Coat chicken with flour, dip in beaten egg and roll in panko breadcrumbs. Fry in hot oil until golden brown. Drain on paper towels. Slice and serve with tonkatsu sauce for dipping.As an alternative you can marinate the chicken for up to one hour before cooking in a sake marinade combining 2 tablespoons, 1/4 cup soy sauce, 1/4 cup sugar, 1 teaspoon minced ginger and 1 teaspoon minced garlic, blended well.

Tonkatsu Sauce (variation 1)

* 1 cup catsup
* 1/2 cup Worcestershire sauce
* 1/2 cup sake
* 2 tablespoons ginger
* 2 tablespoons garlic
* 1/4 cup sugar
* 1/4 cup mirin

Put all above ingredients in sauce pan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Will keep refrigerated for 4 weeks Yield: 3 cups

Tonkatsu Sauce (variation 2)

* 1/2 cup catsup
* 1-1/2 to 2 tablespoons Worcestershire sauce
* 1/2 teaspoon dry mustard mixed with a little water

Mix all ingredients thoroughly. Makes 3/4 cup

Tonkatsu sauce can also be purchased in bottled form at many grocery stores or oriental food stores.

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