2 eggs
3/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1 cup water
4 lbs boneless skinless chicken thighs/breasts
1 lb panko
Katsu Sauce:
1/2 cup Worcestershire sauce
1 cup ketchup
1 cup sugar
2 1/2 cups water
1/3 teaspoon salt
1/4 teaspoon chicken bouillon
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
2 -3 dashes Tabasco sauce
2-3 Tbsp cornstarch, mixed with
1/2 cup water
Pound chicken to around 1/4-1/2 inch thick. Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter. Coat chicken in the egg batter, then the roll in panko crumbs. Fry in oil (maximum 325 degrees) until brown and crispy.
To make sauce: Combine all ingredients and bring to a boil. Add cornstarch dissolved in water to thicken. Chill and serve.
Cut chicken into strips and serve with sauce.
Recipe altered from this original source at Food.com
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