Recipe by Amy in Hawaii
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
Top Review by Mark Carlson
This makes the best Chicken Katsu. I lived in Hawaii for almost 12 years when I was in the Navy, and I miss the food so much. I especially miss L&L drive-in, and this recipe reminds me of their plate lunch. Thanks so much for posting this recipe.
BTW, the sauce is perfect also.
- 2 lbs boneless skinless chicken breasts
- 2 tablespoons garlic salt
- 1⁄2 cup flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs (Japanese bread crumbs)
- 1 quart oil
- 1⁄3 cup catsup
- 1⁄4 cup soy sauce
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄8 teaspoon ground red pepper
Directions See How It's Made
- To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.
- Flatten chicken pieces into 1/4 inch thick pieces.
- Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.
- Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.
- Heat about 2 inches of oil in a skillet to 350 degrees.
- Dredge chicken in flour, dip in eggs and coat with panko in that order.
- 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.
- Pork can be substituted for chicken (tonkatsu).