Chicken Katsu with drizzle sauce

  • 2 to 4 boneless skinless thighs pounded flat
  • 1/2 cup reserved dill pickle juice
  • 1 cup flour
  • 2 tsp Cooking with Greens No Salt Smooth Heat blend
  • 2 tsp Cooking with Greens Hawaiian Island Blend
  • 1/4 tsp Cooking With Greens Pink Himalayan Sea Salt
  • 2 eggs
  • 1 tbsp sriracha sauce
  • 1.5 cups Panko bread crumbs
  • 3 tbsp Hoisin sauce
  • 1 Tbsp Worcestershire sauce
  • 1 tbsp butter
  • Cooking oil

Marinate pounded chicken in a ziplock bag with pickle juice for 40 minutes or overnight. Get 3 seperate shallow plates. In the first, place flour, Smooth Heat Blend and Hawaiian island Blend. In the second, combine 2 eggs whisked with sriracha. In the 3rd, place Panko breading. Once chicken is marinated , place chicken pieces in flour mixture, shaking off excess, egg mixture, then panko breading. Allow chicken pieces to rest for about 10 minutes to ensure panko sticks. While chicken is resting, heat oil in a shallow pan. Once hot, place breaded chicken in oil, cooking until deep brown. Drain. In a shallow bowl, mix Hoisin, Worcestershire and butter. Place in microwave for 20 to 30 seconds. Serve drizzled atop sliced chicken pieces.

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