Hawaiian Chicken Katsu
A delicious Hawaiian twist on classic chicken katsu, featuring crispy panko coating and a sweet and tangy katsu sauce.
Ingredients
For the Chicken Katsu
- 2 large chicken breasts, sliced into thinner cutlets
- to taste Salt and black pepper
- 1 tsp Garlic powder (optional) Adds flavor, but optional
- 1 cup All purpose flour
- 2 large eggs Beaten
- 1 cup Panko breadcrumbs Plus a handful toasted in a dry pan until light golden
- to taste Neutral oil for frying (like canola or vegetable)
Katsu Sauce
- 1/2 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp sugar
Instructions
Preparation
- Slice the chicken breasts into cutlets so they cook evenly. Season both sides with salt, pepper, and garlic powder.
- Set up your dredge: flour on one plate, beaten eggs in a bowl, panko in another plate. Mix your toasted panko into the regular panko.
- Coat chicken in flour, dip in egg, then press into panko until it’s well covered.
Cooking
- Heat oil in a pan over medium heat. You want it hot enough that the crumbs sizzle right away, but not so hot that they burn before the chicken cooks.
- Fry each cutlet until golden on both sides and cooked through, about 3 to 5 minutes per side depending on thickness.
- Drain on a rack or paper towels, then slice into strips. Drizzle sauce or serve it on the side for dipping.
Katsu Sauce
- Mix ketchup, Worcestershire sauce, soy sauce, and sugar together in a bowl. Adjust to taste.
Notes
Katsu stays crisp the longest when not smothered in sauce right away; serve sauce on the side. Leftovers can be turned into sandwiches with cabbage and sauce for a great lunch.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 1gSugar: 5g