Hawaiian Chicken Katsu

L&L Hawaiian Barbecue Recipe

Serves 5-7

Chicken and Breading:
2 eggs
3⁄4 cup cornstarch
1⁄4 teaspoon salt
1⁄4 teaspoon white pepper
1⁄4 teaspoon garlic powder
1 cup water
4 lbs boneless skinless chicken thighs
1 lb panko breadcrumbs

Katsu Sauce:
1⁄2 cup Worcestershire sauce
1 cup ketchup
1 cup sugar
2 1⁄2 cups water
1⁄3 teaspoon salt
1⁄4 teaspoon chicken bouillon
1⁄4 teaspoon white pepper
1⁄4 teaspoon garlic powder
2 -3 dashes Tabasco sauce
1⁄2 teaspoon cornstarch, mixed with
1⁄2 cup water

Chicken: Open the chicken thighs and flatten with a rolling pin. Combine eggs, corn starch, salt, white pepper, garlic powder, and water to make a batter. Coat chicken in the egg batter, then the roll in panko crumbs. Fry in oil (maximum 325 degrees) until brown and crispy.

To make sauce: Combine all ingredients and bring to a boil. Add cornstarch dissolved in water to thicken. Chill and serve. Cut chicken into strips and serve with sauce.