Chicken Katsu

1. 1

   Debone chicken thighs.

2. 2

   Place in bowl; add sake and sprinkle with salt.

3. 3

   Let sit for about 10 to 15 minutes.

4. 4

   In a separate bowl, beat 1 to 2 eggs and add salt and pepper to taste.

5. 5

   Dip chicken thighs into egg batter, then roll in panko flakes and deep fry in hot oil.

6. 6

   Cut into bite size strips and serve with tonkatsu sauce if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.