Teri-Chicken Katsu

Ingredients:

5 lb. chicken thighs, boneless, skinless
Vegetable oil for frying, as needed
3 large eggs, beaten
1 ½ c. all purpose flour
1 ½ c. panko (Japanese bread crumbs)

Marinade:
1 c. shoyu (soy sauce)
¾ c. sugar
½ c. water
½ c. mirin (sweet rice wine)
¼ c. green onion, chopped
3 cloves garlic, grated
1-inch ginger, peeled, grated

Instructions:

In a mixing bowl; combine marinade ingredients. Reserve ¼ cup of marinade. In remaining marinade; marinate chicken at least 2 hours. In 3 separate shallow dishes; combine eggs and reserved marinade in one and place flour and panko in each of the other 2 dishes. Dredge chicken in flour and dip into egg mixture. Roll in panko; pressing to adhere panko to chicken. In a large skillet over medium heat; fry chicken until golden brown and cooked through. Drain on drying rack placed over baking sheet. Enjoy with rice and mac salad. ONO! Mahalo to Mele M. for this recipe!