Chicken Katsu (チキンカツ) 日式炸鸡排

名字只是一个噱头，其实只有用的面包糠 (panko)是日式的，其他的调味料都很中式，哇咔哇咔！

日式面包糠和西式的最大不同是日式的比较幼和软，我买的又是特幼的（包装上写‘细目’），所以炸好后看起来好像是没沾面包糠。

面糊的配方是从一个介绍日本美食的杂志看到的，我自己加入了调味料。出来的效果挺不错的，很香脆，不会含油，又不会太厚。

食谱用英文书写方便大家阅读。如果需要中文食谱，请给我留言。

Ingredients:
2 boneless & skinless chicken legs (thighs + drumsticks)
1-½ to 2 cups panko (Japanese breadcrumbs)

Marinade:
1tbsp light soy sauce, 1tbsp cooking wine (use Sake if you have), 1tsp oyster sauce, 1tsp sesame oil, ½tsp sugar & ½tsp salt

Batter:
½ cup plain flour, pinch of salt & pepper, 1tbsp cooking oil, 1 egg, 90ml cold water
* Mix together and stir till smooth

Method:
1) Cut chicken leg into 2pcs, pound lightly, marinate for a few hours or overnight.
2) Dip chicken in batter and then coat with panko.
3) Deep fry in hot oil over medium heat till light gold colour, turn to high heat continue to fry for a while. Remove when turn to golden brown.
4) Cut in slices and serve.

Note:
1) The batter will produce a thicker outer layer. If you prefer thin outer layer, just mix a bit of cornflour with chicken, dip in beaten egg and then coat with panko.
2) Use the remaining batter to fry other stuff.