Chicken katsu
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Chicken katsu
  Chicken    Japanese    Sauces  
Last updated 6/12/2012 1:13:50 AM. Recipe ID 42442. Report a problem with this recipe.
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      Title: Chicken katsu
 Categories: Chicken, Japanese, Sauces, Family
      Yield: 8 Servings
      5 lb Chicken thighs; deboned
           Garlic powder
      2    Eggs; beaten
           Corn flake crumbs
           Oil to deep fry

MMMMM------------------------KATSU SAUCE-----------------------------
    1/3 c  Ketchup
    1/4 c  Shoyu; (soy sauce)
    1/4 c  Sugar
      2 ts Worcestershire sauce
    1/4 ts Red pepper; ground
    1/4 ts Pepper
  Debone chicken and flatten each piece. Put salt, pepper, garlic salt
  and flour in small bag. Shake up deboned chicken in bag. Dip into
  eggs that have been beaten with a little water. Coat with cornflake
  crumbs. Deep fry until golden brown. Drain. Cut into bite-size
  pieces. Serve on a bed of lettuce with Katsu Sauce. Can be fried
  ahead of time and heated in the microwave just before serving. KATSU
  SAUCE Place all sauce ingredients in pot and bring to boil. Serve
  over chicken. Enjoy! Me ke aloha, Mary
  NOTES : E hele mai oukou e ai!  (Come and eat!)

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Recipe ID 42442 (Apr 03, 2005)

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