Chicken Katsu (Japanese Food)

Ingredients

• 5 lbs (2.3 kg) of chicken thighs or breast tender pieces (deboned)
• Salt
• Pepper
• Garlic Powder
• Flour
• 2 eggs (beaten)
• Corn flake crumbs or panko (Japanese bread crumbs)
• Oil (for deep frying)
  

Steps

1. Make sure that the chicken thighs are deboned. If needed, cut off any excess fat. Lightly pound each piece with the side of a knife's blade to flatten out the sides.
2. Get a bown or a plastic Ziploch bag. Place the garlic powder, flour, pepper and salt in it. Coat each chicken piece in the dry mixure.
3. Dip, not soak, the chicken into the egg batter.
4. Lay the chicken in the cornflake crums or panko and be sure to coat them.
5. Get your wok or a large skilled heated with the cooking oil. Once the oil is hos and sizzling, slowly drop the chicken pieces into the pan. Use the sides of the to drop the pieces: this is to avoid any oil splattering.
6. Remove chicken pieces from the pan once they are golden brown in color. You can also check if the chicken is well cokked by piercing and opening a slit.
7. Cut into slices and serve on a bed of lecture or cabbage.