Prep 0 mins
Cook 30 mins
Japanese breaded crispy chicken that you would find in Hawaiian restaurants. Great healthy take out alternative. Please note the nutrition facts for this recipe are not accurate.
- Pound thin each chicken cutlet.
- Salt and pepper both sides.
- Place panko bread crumbs in a dry pan and toast until golden brown. (Toast enough to cover the cutlets.).
- Add only enough olive oil to bread crumbs so that they start to stick together.
- Prepare beaten eggs in one pan, and flour in another pan for dredging.
- Coat the chicken in flour, then the egg, then finally coat completely in toasted bread crumbs.
- Spray a grill pan or regular baking sheet with oil. Bake at 400 degrees for 25 minutes.
- Combine worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, and garlic powder in a pot and bring to boil for a few minutes, then let cool.
- If a thicker sauce is desired you can combine 1/4 cup of cold water with approximately 2 teaspoons of cornstarch and add it to the boiling pot.
- Serve the chicken with the katsu sauce and enjoy!
This was an excellent dish! My first review--it takes a lot to make me move lately ( just retired). The sauce is to die for ; for that alone the recipe sings. I have made many versions of this sauce, but this was the best. I used the cornstarch to add extra thickness as suggested. The chicken was also very good. I think the panko I bought was coarser than other brands and made the coating to like "cereal topping". I will use a more refined panko next time. The sauce was used the nest day over burgers. Everyone wanted me to "patent" the sauce but I told them I didn't have "proprietary" rights for the recipe (LoL). Great recipe. Thanks for posting mmm1