Chicken Katsu by CookingAndCrafting

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Ain't gonna lie, this is the best stuff. I could eat it every day. This katsu recipe kicks every other katsu I have ever eaten's ass. I asked Scott, one or two thumbs? He licked his thumb and said, "uh THREE THUMBS!!!!"  hahahahaha

2-4 lbs. boneless, skinless thighs
Garlic salt.
4 oz. bag panko (Japanese bread crumbs) -- to be used later
Season thighs with garlic salt and let sit for 15-30 minutes.

Batter:
2 eggs
3/4 c. cornstarch
1/4 tsp. of each: salt, white pepper and garlic powder
1 c. water

Katsu sauce:
1/4 c. Worcestershire sauce
1/2 c. ketchup
1/2 c. sugar
2 Tbsp. soy sauce
1/8 ts. of each: paprika, white pepper and garlic powder.

Heat oil to 325 degrees. Open chicken thighs and flatten. Combine batter ingredients.

Coat chicken in batter, then in panko. Fry in oil until brown and crispy.

Katsu sauce: Combine all ingredients and bring to a boil (I didn't and it was fine). To thicken, add a small amount of cornstarch dissolved in water. Chill.  

Cut chicken into strips and serve with sauce.

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