The news site of Radford High School

The RamPage

Mixing with Maddie

Madison Wahl, Reporter

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






katsuRECIPE:

Chicken Katsu

INGREDIENTS

2 lbs chicken thighs [boneless]

2 large eggs, lightly beaten

5 to 6 oz panko flakes

1 cup flour

Salt and oil

1 bottle tonkatsu sauce

Rice (as many scoops as you want)

DIRECTIONS

1. Slice open thick portion of chicken and make as flat as possible so that it will cook quickly. Salt moderately and let stand at least 1 hour in refrigerator.

2. Put flour, eggs and panko flakes in three separate bowls.

3. Dip chicken in flour, then eggs, and finally panko flakes.

4. Fry until well done and golden brown in about  ¼ inch of oil. Drain on paper towels.

5. Slice into bite size pieces and serve with bottle Tonkatsu sauce [optional]. Serve warm and enjoy with hot rice.

                                                   

Print Friendly, PDF & Email

The news site of Radford High School
Mixing with Maddie