• Chicken leg meat2 #
  • Lemongrass Sauce & Marinade¾ – 1 c
  • Kosher salt (optional)½ tsp
  • Flour as needed
  • Egg as needed
  • Panko as needed
  • Lemongrass Sauce & Marinade (optional)as needed


  • Place chicken, Lemongrass Sauce & Marinade, and salt in Ziploc bag and marinate 1-2 days
  • Remove chicken from marinade and drain
  • Dust chicken lightly with flour
  • Dip in egg and coat evenly with panko
  • Heat oil to 350°F and fry until golden brown
  • Place in 350°F oven and cook until done (160°F internal temperature)
  • Brush katsu very lightly with Lemongrass Sauce