Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: to make katsu sauce, combine catsup, soy sauce, sugar, worcestershire sauce and red pepper in a small bowl and set aside. flatten chicken pieces into 1/4 inch thick pieces. season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes. set up three dredging pans. place flour in the first, beaten eggs in the second and panko flakes in the third. heat about 2 inches of oil in a skillet to 350 degrees. dredge chicken in flour, dip in eggs and coat with panko in that order. fry chicken in batches until golden brown on both sides; drain on paper towels. cut into one inch slices and serve hot with katsu sauce. pork can be substituted for chicken (tonkatsu).

Target recipe: open the chicken thighs and flatten with a rolling pin. combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter. coat chicken in the egg batter, then the roll in panko crumbs. fry in oil (maximum 325 degrees) until brown and crispy. to make sauce: combine all ingredients and bring to a boil. add cornstarch dissolved in water to thicken. chill and serve. cut chicken into strips and serve with sauce.