Brad s chicken katsu

For the tonkatsu sauce

1/2 cup ketchup

2 tbs low sodium soy sauce

1 tbs brown sugar

1 tbs mirin

1 1/2 tsp worchestershire sauce

1/2 tsp ground ginger

1/2 tsp ground mustard

1 clove minced garlic

For the chicken

2 lbs chicken breast, sliced into 1/2 strips

Prepared tempura batter

Slice chicken and put on a plate. Sprinkle with kosher salt and set aside.

Mix all of the ingredients for the sauce. Mix well and refrigerate until use.

Mix tempura batter. If you choose to use a boxed tempura follow recipe on box. Or make your own by mixing 1 cup rice flour w/ 2/3 cup ice water.

Heat deep fryer to 360 degrees.

Dip chicken in batter to coat well. Let excess drip off. Hold end of strip in hot oil for a few seconds then slowly lower into oil. This should keep the batter from sticking to the frying basket. Fry about 8 strips at a time. Fry for about 4 minutes. Drain on paper towels.

Serve chicken with the sauce on the side. Enjoy.