Crispy panko-breaded chicken thigh fried until golden and juicy, sliced and served with fluffy rice, creamy mac salad, and classic katsu sauce. Finished with a light dusting of togarashi, this plate is crunchy, savory, and pure local comfort.

Ingredients

• [ ] chicken thighs
• [ ] vinegar powder
• [ ] black peppercorn
• [ ] rock salt
• [ ] citric acid
• [ ] eggs wash
• [ ] flour
• [ ] panko
• [ ] katsu sauce
• [ ] Rice
• [ ] Mac-Salad
• [ ] togarashi

Cooking Process

1. trim chicken thighs until flat, discard liquid and fat
2. lay out on sheet pan and season one side
3. Working quickly, dredge the chicken in the flour,
4. then In the egg wash,
5. Then, finally into the panko
6. Fry chicken in a 325 degree fryer for approximately 5-6 min
7. once golden brown, remove from fryer and season with fine sea salt
8. place 2 scoops of rice on a plate with Mac-Salad behind it and slightly flatten the rice
9. cut the katsu into strips and lay them over the rice
10. season with togarashi and green onion
11. serve with a ramekins of katsu sauce

Plating