Kushikatsu

Ingredients

Boneless chicken thighs

1 pound, cut into bite-sized pieces

Shrimp

1 pound, peeled and deveined

Assorted vegetables

2 cups, such as bell peppers, zucchini, and mushrooms, cut into bite-sized pieces

Salt

to taste

All-purpose flour

1 cup

Egg

2, beaten

Panko breadcrumbs

2 cups

Vegetable oil

for frying

Tonkatsu sauce

for serving

Instructions

1. Preheat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Ensure there is enough oil to fully submerge the skewers.
2. Thread the chicken, shrimp, and assorted vegetables onto skewers, alternating between the ingredients for a colorful presentation.
3. Season the skewers lightly with salt to enhance the flavors.
4. Set up a breading station by placing the flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
5. Dip each skewer into the flour, shaking off any excess, then coat with the beaten egg, and finally roll in panko breadcrumbs until well-coated.
6. Carefully place the breaded skewers into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes, or until golden brown and cooked through.
7. Remove the skewers from the oil and drain on a paper towel-lined plate to absorb excess oil.
8. Serve the kushikatsu hot with tonkatsu sauce for dipping, and enjoy the crispy, savory goodness!