Chicken Katsu

	
5	lbs.		boneless, skinless chicken
1			egg
			panko-fine (cracker crumbs)
			salt
			pepper
			garlic powder
			sugar
			shoyu (to taste)

			Jufran banana sauce

A)	Wash chicken with salt and water mixed 
	together.  Dry each piece of chicken with a paper
	towel, not napkins.
B)	Salt, pepper and garlic powder each piece.  Place 
	chicken in a bowl.
C)	Lightly sugar each piece, then egg and shoyu. 
	Mix well.
D)	Panko each piece of chicken making sure each 
	piece is well-coated till dry.  Deep fry medium 
	heat, until golden brown.
E)	Dipping sauce:  Jufran Banana Sauce.