Chicken Katsu - cooking recipe

Ingredients

2 1/2 lb. chicken thighs
1/4 c. sake
salt
pepper
1 to 2 eggs
panko flakes
oil (for deep frying)

Preparation

Debone chicken thighs.
Place in bowl; add sake and sprinkle with salt.
Let sit for about 10 to 15 minutes.
In a separate bowl, beat 1 to 2 eggs and add salt and pepper to taste.
Dip chicken thighs into egg batter, then roll in panko flakes and deep fry in hot oil.
Cut into bite size strips and serve with tonkatsu sauce if desired.
Makes about 3 to 4 servings.