Recipe - Chicken Katsu

5 pound Chicken thighs; deboned
Salt
Pepper
Garlic powder
Flour
2 Eggs; beaten
Corn flake crumbs
Oil to deep fry

KATSU SAUCE
1/3 cup Ketchup
One fourth cup Shoyu; (soy sauce)
One fourth cup Sugar
2 teaspoon Worcestershire sauce
One fourth teaspoon Red pepper; ground
One fourth teaspoon 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 bitesize 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!)

Recipe by: Mary Spero

Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
May 10, 1998