Ingredients
|
2T flour
4T cornstarch 2T sugar ½t roasted sesame seeds 3T shoyu 2-3 stalks green onions, 2 cloves garlic, finely chopped 1 egg, scrambled |
1 package of boneless/skinless chicken thighs, (4-6 pieces) Cut into bite-sized pieces
Panko, ideally a mixture of fine and regular, but using either one is fine. Canola oil |
What To Do
Mix flour, cornstarch, sugar, sesame seeds, shoyu, green onions, garlic and egg together.
Dump chicken pieces into the egg mixtures and let it sit for about 30 minutes.
Put panko mixture in to a shallow pie tin or similar dish.
Dredge in panko and fry until golden brown on both sides. Drain well on paper towels.
Dump chicken pieces into the egg mixtures and let it sit for about 30 minutes.
Put panko mixture in to a shallow pie tin or similar dish.
Dredge in panko and fry until golden brown on both sides. Drain well on paper towels.
Notes
- Using traditional Bulldog Tonkatsu sauce is optional, as the katsu itself is pretty well flavored from the marinade.
- Mom taught me is that there are at least 4 different kinds of panko in Hawaii: regular (which is the only one I knew about), fine, corn, and honey-flavored.
- Mom says a mixture of fine (if you can get it) and regular yields a proper crunchy texture and requires less oil.
- If you can't get fine panko, simply pour regular panko into your dredging pie pan, and crumple it up using very dry and very clean hands. You can then add the unadulterated regular panko to the crushed stuff and mix together.
