Chicken Thighs Katsu Plate with Katsu Sauce & Shredded Cabbage

Ingredients

• 1½ lb Chicken Thighs, pounded to ½ inch
• 3 cups Shredded Cabbage, finely shredded
• 1 cup panko
• ½ cup all-purpose flour
• 2 eggs, beaten
• 3 cups vegetable oil, for frying
• ⅓ cup ketchup
• 3 tbsp Worcestershire
• 2 tbsp oyster sauce
• 1 tbsp sugar
• 1 tsp soy sauce
• 4 cups cooked white rice
• Salt and black pepper

Method

1. Season the Chicken Thighs on both sides and let it sit 10 minutes. Pounding to an even thickness is the whole trick — thin edges overcook while a thick center is still raw.
2. Set up three dishes: flour, beaten egg, panko. Press each cutlet firmly into the panko so the crumbs actually stick rather than dusting the plate.
3. Whisk the ketchup, Worcestershire, oyster sauce, sugar, and soy sauce into katsu sauce and set it aside. It should taste sweet, tangy, and slightly funky.
4. Heat 1 inch of oil to 350°F (175°C) and fry the cutlets 3–4 minutes a side until deep golden and crisp. Poultry should reach 165°F (74°C).
5. Drain on a rack for 2 minutes, then slice crosswise into ¾-inch strips with a sharp knife so the crust does not shatter.
6. Plate with two scoops of rice, a heap of raw shredded Shredded Cabbage, and the sliced katsu fanned over, with sauce poured across the top.