5 lb Chicken thighs, deboned
Salt
Pepper
Garlic powder
Flour
2 Eggs, beaten
Corn flake crumbs
Oil to deep fry
KATSU SAUCE
1/3 cup Ketchup
1/4 cup Shoyu, (soy sauce)
1/4 cup Sugar
2 tsp Worcestershire sauce
1/4 tsp Red pepper, ground
1/4 tsp Pepper
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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!)
Recipe by: Mary Spero
Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on May 10, 1998
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