Recipe by KrazeeGirl
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.
Top Review by dizzyjiggy
I signed up so I can log in and write a review saying that the sauce was the most amazing sauce I have ever made. I finished eating this only 30 minutes ago and was compelled to write this. I didn't have Worcestershire sauce and that was for the best because the sauce turned out absolutely delicious...even my husband said we should keep this recipe and use it for BBQ sauce. One substitute I made in the sauce was using brown sugar instead of white sugar.
- 1 lb chicken cutlet
- 1 -2 cup panko breadcrumbs
- olive oil
- 2 eggs
- 1⁄4 cup Worcestershire sauce
- 1⁄2 cup ketchup
- 1⁄2 cup sugar
- 2 tablespoons soy sauce
- 1⁄8 teaspoon paprika
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon garlic powder
Directions See How It's Made
- 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!