Coconut chicken Katsu

lcbo.com

Michelle Masson

subheading: TONKATSU SAUCE:

½ cup (125 mL) ketchup

2 tbsp (30 mL) Worcestershire sauce

2 tbsp (30 mL) soy sauce

1 tbsp (15 mL) fancy molasses

subheading: COCONUT CHICKEN KATSU:

8 boneless, skinless chicken thighs or breast

Salt to taste

½ cup (125 mL) all-purpose flour

½ cup panko

3 large eggs, beaten

2 cups (500 mL) unsweetened medium desiccated coconut

2 cups (500 mL) vegetable oil

Flaky sea salt to taste

Steamed rice, finely sliced green cabbage and lemon wedges for serving

Note: Ingredients may have been altered from the original.

Directions at lcbo.com

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