Chicken Katsu

Amy in Hawaii's Note:

Katsu are boneless strips of chicken,or pork that are breaded; fried and served with a dipping sauce. A staple at Hawaii restaurants, it has its roots in Japanese cuisine

• Total Time: 1 hrs 5 mins
• Prep Time: 45 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 lbs boneless skinless chicken breasts
• 2 tablespoons garlic salt
• ½ cup flour
• 2 eggs , beaten
• 2 cups panko (Japanese bread crumbs)
• 1 quart oil
• 1⁄3; cup catsup
• ¼ cup soy sauce
• ¼ cup sugar
• 1 ½ teaspoons Worcestershire sauce
• 1⁄8; teaspoon ground red pepper

Directions:

1. To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.
2. Flatten chicken pieces into 1/4 inch thick pieces.
3. Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.
4. Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.
5. Heat about 2 inches of oil in a skillet to 350 degrees.
6. Dredge chicken in flour, dip in eggs and coat with panko in that order.
7. Fry chicken in batches until golden brown on both sides; drain on paper towels. Cut into one inch slices and serve hot with katsu sauce.
8. Pork can be substituted for chicken (tonkatsu).

Reviews

[Lavender Lynn]

Delicious and a favorite with my family. The sauce is so easy. Made for Fav's of 2011.

[AZPARZYCH]

OMG this is sooo good, and the sauce as easy as it is cannot get any better!!! Made exactly as writen and would not change a thing. I will definately make these again and double or tripple the sauce and serve with rice. Going into my Best of 2011 cookbook! Made for Spring 2011 PAC.

[NorskEMTchick]

I get to go to Hawaii for the first time in a month, but I'm lucky enough to have an L&L restaurant where I live and this is just as good as theirs!! So glad I found this! My husband lives it and my BIL says it's the best chicken he's ever had! I ALWAYS double the sauce and it's barely enough!!!