Chicken Katsu

Directions

1. 1
   Debone chicken thighs.
2. 2
   Place in bowl; add sake and sprinkle with salt.
3. 3
   Let sit for about 10 to 15 minutes.
4. 4
   In a separate bowl, beat 1 to 2 eggs and add salt and pepper to taste.
5. 5
   Dip chicken thighs into egg batter, then roll in panko flakes and deep fry in hot oil.
6. 6
   Cut into bite size strips and serve with tonkatsu sauce if desired.
7. 7
   Makes about 3 to 4 servings.