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Print this Recipe    Chicken Katsu

Nori Wrapped Chicken Katsu

2 Lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 eggs
1/4 cup water
2 sheets nori, cut into 1 x 2 inch pieces
1 cup flour
1 1/2 cup panko (japanese bread crumbs)
Oil for deep frying

Marinate cubed chicken in sake marinade for 2 hours. Beat eggs
with water. Wrap nori strip around cubed chicken and coat with
flour. Dip in egg mixture and coat with panko. Heat oil in a shallow
pan or skillet and fry chicken in single layer, turning occasinally
until chicken is evenly brown and cooked through, about 10 to 12
minutes. Watch the oil temperature carefully to avoid over-browning
chicken. Serve with tonkatsu sauce. Makes about 32 pieces.


Sake Marinade

Combine 2 Tbsp sake, 1/4 cup soy sauce, 1/4 cup sugar, 1 tsp minced
ginger and 1 t minced garlic, blend well.

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