Teriyaki Chicken Katsu

Ingredients

5 lb. chicken thighs, boneless, skinless

Vegetable oil for frying, as needed

3 large eggs, beaten

1 ½ c. all purpose flour

1 ½ c. panko (Japanese bread crumbs)

Marinade:

1 c. soy sauce

¾ c. sugar

½ c. water

½ c. mirin (sweet rice wine)

¼ c. green onion, chopped

3 cloves garlic, grated

1-inch ginger, peeled, grated

 

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Description

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