Hawaiian Chicken Katsu

"I found this recipe on the net courtesy of L&L Hawaiian Barbecue restaurant. For those of you who eat at this restaurant, you know how good their food is! Serve this with a scoop of macaroni salad and a scoop of rice to give it that island flair!"
photo by Pops B. photo by Pops B.
photo by Pops B.
Ready In:




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. Very simple recipe, easy to follow. Only trouble I had was the process of making the sauce. Other than that everything was perfect! I also went and used macaroni salad as a side!


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.
View Full Profile

Find More Recipes