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<blockquote data-quote="moreluck" data-source="post: 372037" data-attributes="member: 1246">Chicken Katsu <ul>
<li data-xf-list-type="ul">2 lbs boneless skinless chicken breasts</li>
<li data-xf-list-type="ul">2 tablespoons garlic salt</li>
<li data-xf-list-type="ul">1/2 cup flour</li>
<li data-xf-list-type="ul">2 eggs, beaten</li>
<li data-xf-list-type="ul">2 cups panko (Japanese bread crumbs)</li>
<li data-xf-list-type="ul">1 quart oil</li>
<li data-xf-list-type="ul">1/3 cup catsup</li>
<li data-xf-list-type="ul">1/4 cup soy sauce</li>
<li data-xf-list-type="ul">1/4 cup sugar</li>
<li data-xf-list-type="ul">1 1/2 teaspoons worcestershire sauce</li>
<li data-xf-list-type="ul">1/8 teaspoon ground red pepper</li>
</ul>
<ol>
<li data-xf-list-type="ol">To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.</li>
<li data-xf-list-type="ol">Flatten chicken pieces into 1/4 inch thick pieces.</li>
<li data-xf-list-type="ol">Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.</li>
<li data-xf-list-type="ol">Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.</li>
<li data-xf-list-type="ol">Heat about 2 inches of oil in a skillet to 350 degrees.</li>
<li data-xf-list-type="ol">Dredge chicken in flour, dip in eggs and coat with panko in that order.</li>
<li data-xf-list-type="ol">Fry chicken in batches until golden brown on both sides; drain on paper towels. Cut into one inch slices and serve hot with katsu sauce.</li>
<li data-xf-list-type="ol">Pork can be substituted for chicken (tonkatsu).</li>
</ol></blockquote>

[QUOTE="moreluck, post: 372037, member: 1246"] [B]Chicken Katsu [/B] [LIST] [*]2 lbs boneless skinless chicken breasts [*]2 tablespoons garlic salt [*]1/2 cup flour [*]2 eggs, beaten [*]2 cups panko (Japanese bread crumbs) [*]1 quart oil [*]1/3 cup catsup [*]1/4 cup soy sauce [*]1/4 cup sugar [*]1 1/2 teaspoons worcestershire sauce [*]1/8 teaspoon ground red pepper [/LIST][LIST=1] [*]To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside. [*]Flatten chicken pieces into 1/4 inch thick pieces. [*]Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes. [*]Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third. [*]Heat about 2 inches of oil in a skillet to 350 degrees. [*]Dredge chicken in flour, dip in eggs and coat with panko in that order. [*]Fry chicken in batches until golden brown on both sides; drain on paper towels. Cut into one inch slices and serve hot with katsu sauce. [*]Pork can be substituted for chicken (tonkatsu). [/LIST] [/QUOTE]

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