Hawaiian Chicken Katsu

• 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

1. Open the chicken thighs and flatten with a rolling pin.
2. Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
3. Coat chicken in the egg batter, then the roll in panko crumbs.
4. Fry in oil (maximum 325 degrees) until brown and crispy.
5. To make sauce:
6. Combine all ingredients and bring to a boil.
7. Add cornstarch dissolved in water to thicken. Chill and serve.
8. Cut chicken into strips and serve with sauce.

eggs, cornstarch, salt, white pepper, garlic, water, chicken thighs, breadcrumbs, sauce, worcestershire sauce, ketchup, sugar, water, salt, chicken bouillon, white pepper, garlic, tabasco sauce, cornstarch, water

Taken from www.food.com/recipe/hawaiian-chicken-katsu-232042 (may not work)