Hawaiian Chicken Katsu
photo by Pops B.
- Ready In:
- 25mins
- Ingredients:
- 19
- Serves:
-
5-7
ingredients
- 2 eggs
- 3⁄4 cup cornstarch
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon garlic powder
- 1 cup water
- 4 lbs boneless skinless chicken thighs
- 1 lb panko breadcrumbs
-
Katsu Sauce
- 1⁄2 cup Worcestershire sauce
- 1 cup ketchup
- 1 cup sugar
- 2 1⁄2 cups water
- 1⁄3 teaspoon salt
- 1⁄4 teaspoon chicken bouillon
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon garlic powder
- 2 -3 dashes Tabasco sauce
- 1⁄2 teaspoon cornstarch, mixed with
- 1⁄2 cup water
directions
- Open the chicken thighs and flatten with a rolling pin.
- Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
- Coat chicken in the egg batter, then the roll in panko crumbs.
- Fry in oil (maximum 325 degrees) until brown and crispy.
-
To make sauce:
- Combine all ingredients and bring to a boil.
- Add cornstarch dissolved in water to thicken. Chill and serve.
- Cut chicken into strips and serve with sauce.
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Reviews
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I made this recipe in Wisconsin on a day that the temperature outside was in the single digits, and it brought back memories of eating 'plate lunch' on Oahu when I was in the Navy. I loved this recipe, and it tasted just like I remember. I didn't have any chicken breasts, but I used pork instead, and it was delicious.
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Very, very good! Saved us a bit of money, too, as my son is quite fond of L&L's chicken katsu. I made it exactly as described and put it in a styrofoam takeout box before nonchalantly tossing it on the table. He was definitely fooled and only looked suspicious when he realized I hadn't left the house! Thank you for this wonderful recipe! It is definitely staying in my permanent file.
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Tried it and it came out great, even though I made a few changes out of necessity. I cut the batter down because I was only making 2 cutlets, still came out great. I used a seasoning mix instead of salt, pepper, etc., just made it simpler. I didn't realize that I was out of panko flakes so I used crushed crushed buttery crackers, worked great. My favorite part and one of the reasons I chose this recipe is the batter. I hate the mess of dredging and the batter worked great, the crackers stayed attached even in the frying. Next I will use it to make tonkatsu. Thank you!
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Thanks so much for this recipe! My son and I have been going to Hawaii for last few years but not this year. He's addicted to L&L Hawaiian BBQ's Chicken Katsu. We're from Michigan and don't have them here. Went out West this year and he managed to find an L&L in Portland, OR, 30 miles out of our way in 100° heat. Made this tonight and he was over the moon! Used organic chicken breasts, pounced down and soaked in buttermilk to tenderize. The guy from the Portland L&L mentioned using a 1/2 brown/white sugar mixture, which kept sauce from being too sweet. Only issue I had was some of the coating was coming off on last batch. I used jumbo eggs, which is what I had on hand, so batter was a little thin. Served with scoop of jasmine rice and Mac salad I had leftover from 4th of July party.
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RECIPE SUBMITTED BY
I am a full-time college student at San Diego State University where I have a degree in Accounting and a minor in Economics. Not only is cooking a necessity for a college student,it's a hobby for me. I love copycat recipes from restaurants and very open to try new recipes.