Coconut Chicken Katsu

 This was soooo delicious that my picky teenager even ate it and asked for more!  This is from Food and Drink Holiday 2022

TONKATSU SAUCE
1/2 cup (125 mL) ketchup
2 tbsp (30 mL) Worcestershire sauce
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) fancy molasses
 
COCONUT CHICKEN KATSU
8 boneless, skinless chicken thighs
Salt to taste
1/2 cup (125 mL) all-purpose flour
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

1. For the tonkatsu sauce, whisk ingredients in small bowl until combined. (Sauce will keep, covered and refrigerated, up to 1 month.)
 
2. For the chicken katsu, place a piece of plastic wrap on a large cutting board, top with four chicken thighs. Cover with another sheet of plastic wrap. Gently pound chicken with a meat mallet or heavy-bottom pot, until it’s about 1/2-inch (2-cm) thick. Transfer to a baking sheet. Repeat with remaining thighs. Season with salt.
 
3. Place flour, beaten eggs and coconut into three separate shallow bowls or pie plates.  Working one at a time, dredge chicken in flour, shaking off excess. Dip into egg, letting excess drip off. Finally, dredge in coconut. Place coated chicken on baking sheet.
 
4. Preheat oven to 350°F (177°C). Place a wire rack over a rimmed baking sheet.
 
5. Place vegetable oil in a large, deep skillet or Dutch oven. Heat over medium heat to 350°F (177°C). Working two at a time, fry chicken until golden brown, 1 to 2 minutes per side. Place on rack and sprinkle with flaky salt. When chicken is all browned, bake until cooked through, 3 to 4 minutes. Slice chicken pieces into 1/2-inch (1-cm) strips. Drizzle with tonkatsu sauce. Serve with rice, sliced cabbage and lemon wedges.

Serves 4