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Teriyaki Chicken Katsu

I recently was a judge at a “Burger” contest and this entry was provided by a non meat, non burger lover….I only wished we could have awarded her for this Teriyaki Chicken Katsu recipe.


Posted By: Deirdre K Todd
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Prep Time: 10-12 minutes | Cook Time: 15 minutes | Ready In: Marinate 2 hours
Ingredients: Print   Add to cart
US Metric

5 lb. chicken thighs, boneless, skinless

Vegetable oil for frying, as needed

3 large eggs, beaten

1 ½ c. all purpose flour

1 ½ c. panko (Japanese bread crumbs)

Marinade:

1 c. Aloha shoyu

¾ c. sugar

½ c. water

½ c. mirin (sweet rice wine)

¼ c. green onion, chopped

3 cloves garlic, grated

1-inch ginger, peeled, grated

 

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Cooking Process:

In a mixing bowl; combine marinade ingredients. Reserve ¼ cup of marinade. In remaining marinade; marinate chicken at least 2 hours. In 3 separate shallow dishes; combine eggs and reserved marinade in one and place flour and panko in the other 2 dishes. Dredge chicken in flour and dip into egg mixture. Roll in panko; pressing to adhere panko to chicken. In a large skillet over medium heat; fry chicken until golden brown and cooked through. Drain on drying rack placed over baking sheet. Serves 8-10.

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