YIELD: 6 SERVINGS
2LBS CHICKEN BREAST, BONELESS AND SKINLESS
GARLIC SALT TO TASTE
1/2 CUP FLOUR
2 EGGS BEATEN
2 CUPS PANKO(FLOUR MEAL FOR BREADING)
OIL FOR FRYING
DIPPING SAUCE
1/3CUP KATSUP
1/4 CUP SHOYU
1/4 CUP SUGAR
1-1/12TEASPOON WORCESTERSHIRE SAUCE
PINCH OF GROUND RED PEPPER
COMBINE ALL DIPPING SAUCE INGREDIENTS TOGETHER SET ASIDE....
SEASON CHICKEN GENEROUSLYWITH GARLIC SALT AND LET STAND FOR 15 MINUTES.HEAT 1/2 IN OIL IN A SKILLET. DREDGE CHICKEN IN FLOUR, DIP IN EGGS, AND COAT WITH PANKO IN THAT ORDER.FRY CHICKEN UNTIL GOLDEN BROWN ON BOTH SIDES;DRAIN ON PAPER TOWELS. CUT INTO 1 IN. STRIPS. SERVE WITH KATSU SAUCE.
NOTE:THIS IS SO-O-O GOOD! THE CHICKEN IS TENDER IN THE INSIDE AND LIGHT AND CRISPY ON THE OUTSIDE. ONE OF MY FAVORITES!!!!!
2LBS CHICKEN BREAST, BONELESS AND SKINLESS
GARLIC SALT TO TASTE
1/2 CUP FLOUR
2 EGGS BEATEN
2 CUPS PANKO(FLOUR MEAL FOR BREADING)
OIL FOR FRYING
DIPPING SAUCE
1/3CUP KATSUP
1/4 CUP SHOYU
1/4 CUP SUGAR
1-1/12TEASPOON WORCESTERSHIRE SAUCE
PINCH OF GROUND RED PEPPER
COMBINE ALL DIPPING SAUCE INGREDIENTS TOGETHER SET ASIDE....
SEASON CHICKEN GENEROUSLYWITH GARLIC SALT AND LET STAND FOR 15 MINUTES.HEAT 1/2 IN OIL IN A SKILLET. DREDGE CHICKEN IN FLOUR, DIP IN EGGS, AND COAT WITH PANKO IN THAT ORDER.FRY CHICKEN UNTIL GOLDEN BROWN ON BOTH SIDES;DRAIN ON PAPER TOWELS. CUT INTO 1 IN. STRIPS. SERVE WITH KATSU SAUCE.
NOTE:THIS IS SO-O-O GOOD! THE CHICKEN IS TENDER IN THE INSIDE AND LIGHT AND CRISPY ON THE OUTSIDE. ONE OF MY FAVORITES!!!!!