Recipe by yettobeseen
This is a simple recipe of a dish that is widely popular at local restaurants in Hawaii. The key component of this dish is the sauce, which could be bought at an Oriental Foods store as tonkatsu (pork cutlet) sauce. But I have included a recipe for it here. I searched over years to find a recipe for the sauce, then finally modified one to match what can be found in Hawaii. I think its perfect now, so I hope you like it. The sauce is best if made a few hours in advance and refrigerated. If you can't get the panko flakes, you can just use flour or some other breading, but it won't be as crispy.
Top Review by Amy in Hawaii
Lucky I live Hawaii. I have easy access to tonkatsu sauce. This is the sauce recipe from "Hawaii's Best Local Dishes" Katsu sauce: Combine 1/3 cup catsup, 1/4 cup shoyu, 1/4 cup sugar, 1 1/2 teaspoons Worcestershire sauce, and a pinch of Ground red pepper. I also cheat and go the easy route by combining equal parts catsup and oyseter sauce or I use Vietnamese Sweet chili sauce instead. (You can probably find this in the oriental section of the grocery or chinatown.
- 2 lbs boneless skinless chicken thighs
- 1⁄2 cup flour
- 3 eggs, beaten
- 1 cup Japanese-style bread crumbs (panko flakes)
- garlic salt
- oil (for frying)
- 3 tablespoons applesauce
- 2 teaspoons sugar
- 2 tablespoons ketchup
- 1⁄2 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cooking sherry
- 1⁄8 teaspoon dry mustard
- 1⁄8 teaspoon ground allspice
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon garlic powder
Directions See How It's Made
- For the Sauce:.
- Add sauce ingredients to a bowl one by one, mixing in between.
- For the Chicken:.
- Place flour, eggs, and panko in separate bowls.
- Lightly salt chicken then dip in eggs, then in flour, then in eggs, then in panko.
- Deep fry or pan fry at medium heat until lightly brown.
- Serve with sauce and hot rice.