Coconut Chicken Katsu Braise

Method

1. Gather and prep everything first: chicken thighs, olive oil, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the chicken katsu and let it coconut, undisturbed, so it takes on real color before you stir.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with a drizzle of olive oil and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.