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Export 12 ingredients for grocery delivery
Step 1
Clean the chicken thighs and remove any skin and bones. Make sure it has the same thickness through and if there are thicker areas, fileting these thicker areas with a shallow cut so they lay flat.
Step 2
Combine the garlic powder, salt, and pepper in a bowl.
Step 3
Thoroughly coat the chicken pieces with this seasoning. Marinate for 15 minutes while you prepare the katsu sauce and prepare for dredging.
Step 4
Add all the ingredients for the katsu sauce in a bowl and whisk until it’s fully incorporated. Set aside.
Step 5
Put the flour, beaten egg, and panko into 3 separate shallow containers.
Step 6
Dip the chicken thigh pieces into the flour and thoroughly coat.
Step 7
Then dip into the egg, letting any excess drip off.
Step 8
Lastly, coat completely with the panko. Place the coated chicken thigh on a wire rack. Repeat with all the chicken.
Step 9
Preheat the oil to 350 °F over medium heat in a heavy bottom pan. Carefully lower each chicken piece into the oil and for about 1 minute per side or until golden brown. Don't crowd the pot. Use a thermometer to make sure it’s done (145 °F internally).
Step 10
Serve chicken with rice and katsu sauce.
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