Kushikatsu

INGREDIENTS

• 400g Chicken Thigh
• 1 Onion
• 2 Egg
• 60g Plain Flour
• 100g Panko Breadcrumb
• 60ml Cooking Oil
• 60ml Soy Sauce
• 40ml Worcestershire Sauce
• 60ml Tomato Ketchup
• 8 tsp Sugar
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Cut 400g of chicken thigh into 3 cm pieces, trimming excess fat. Cut 1 onion into chunky wedges and separate the layers. Keep the raw chicken on its own board and plate.

2. 2

   Thread the chicken and onion pieces alternately onto four wooden skewers, leaving space between pieces. Season with 1 tsp of salt and 0.5 tsp of black pepper.

3. 3

   Set up three shallow dishes. Put 60g of plain flour in the first, whisk 2 eggs (beaten) in the second, and put 100g of panko breadcrumb in the third. Coat each skewer in flour, then egg, then panko, pressing gently so the crumbs adhere.

4. 4

   Mix 60ml of soy sauce, 40ml of worcestershire sauce, 60ml of tomato ketchup and 8 tsp of sugar in a small bowl to make the dipping sauce.

5. 5

   Heat 60ml of cooking oil in a deep, heavy pan to 170°C. Fry the skewers in batches for 8 to 10 minutes, turning regularly, until the coating is deep golden brown and the chicken is completely opaque with clear juices. Do not overcrowd the pan.

   ⏱ 8 min

6. 6

   Drain the skewers on a wire rack for 2 minutes. Check the thickest chicken piece with a thermometer, ensuring it reaches 75°C for 30 seconds, then serve hot with the dipping sauce. Wash all utensils and surfaces that touched the raw chicken with hot soapy water.

   ⏱ 2 min