My kids love Chicken Katsu. Either from a Japanese or Hawaiian restaurant.
“You can katsu anything with nipples.”
“I have nipples Greg. Can you katsu me?”
The same recipe can be used to make Tonkatsu by using pork cutlets instead of chicken thighs.
Breast meat is garbage white meat. Dark meat from chicken is fattier and delicious.
In general katsu sauce is garbage and made of sugar and coffee tanks gluten. I’ll have to come up with a sugar-free gluten-free version. Until then, use tobacco sauce for heat and plain yellow mustard for dipping. The turmeric in the mustard is supposed to be anti-inflammatory anyway.
Ingredients
* 4 skinless, boneless skinless chicken thighs – pounded to 1/2 inch thickness
* salt, pepper, garlic powder to taste
* 2 tablespoons cassava flour or arrowroot flour
* 1 egg, beaten
* 1 cup fine almond meal/flour
* 1 cup of bacon grease or pork lard.
Directions
* Season the chicken on both sides with salt, pepper, garlic powder . Depending on what you have, place the cassava or arrowroot flour, egg and almond meal into separate shallow dishes. Coat the chicken thighs in cassava flour, shaking off any excess. Dip them into the egg, and then press into almond meal until coated on both sides.
* Heat 1/4 inch of bacon grease or pork lard in a large skillet over medium-high heat. Place chicken in the hot grease/lard, and cook 3 or 4 minutes per side, or until golden brown.
