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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (442g) Recipe makes 3 servings |
||
| Calories 596 | ||
| Calories from Fat 158 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.7g | 27% | |
| Saturated Fat 4.7g | 23% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.3g | ||
| Cholesterol 463mg | 154% | |
| Sodium 773mg | 32% | |
| Potassium 916mg | 26% | |
| Total Carbohydrate 34.0g | 11% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 6.9g | ||
| Protein 69.8g | 139% | |
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Ingredients
- 2 lbs boneless skinless chicken thighs
- 1/2 cup flour
- 3 eggs, beaten
- 1 cup Japanese-style bread crumbs (panko flakes)
- garlic salt
- oil (for frying)
sauce
- 3 tablespoons applesauce
- 2 teaspoons sugar
- 2 tablespoons ketchup
- 1/2 tablespoon soy sauce
- 1 tablespoon worcestershire sauce
- 1 teaspoon cooking sherry
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon garlic powder
Directions
1
For the Sauce:.2
Add sauce ingredients to a bowl one by one, mixing in between.3
For the Chicken:.4
Place flour, eggs, and panko in separate bowls.5
Lightly salt chicken then dip in eggs, then in flour, then in eggs, then in panko.6
Deep fry or pan fry at medium heat until lightly brown.7
Serve with sauce and hot rice.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Cuisine > Asian > Eastern > Japanese
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
Featured Reviews for This Recipe
From: Mrs. Carp
On May 19, 2009
Hubby loves this recipe! I use terryaki sauce instead though. It's just like the local sushi restaurant's!
From: Chef #1143343
On Jan 26, 2009
I lived in hawaii for 3 yrs and this recipe reminded me of L&L drive in. Just remember to have thin filet of chicken and dont be shy on panko. Also i felt that the recipe had a little to much ground clove. However, I didn't have precise means of measurement to insure if thats the case.
From: Amy in Hawaii
On Mar 31, 2006
Lucky I live Hawaii. I have easy access to tonkatsu sauce. This is the sauce recipe from "Hawaii's Best Local Dishes" Katsu sauce: Combine 1/3 cup catsup, 1/4 cup shoyu, 1/4 cup sugar, 1 1/2 teaspoons Worcestershire sauce, and a pinch of Ground red pepper. I also cheat and go the easy route by combining equal parts catsup and oyseter sauce or I use Vietnamese Sweet chili sauce instead. (You can probably find this in the oriental section of the grocery or chinatown.
From: Sandi (From CA)
On Feb 18, 2006
I made JUST the sauce from this recipe and opted for #48606 for the chicken. I did make a few changes based on what I had on hand... omitted the applesauce altogether, used only 1 tsp sugar and used 1 tablespoon cocktail sauce (!) instead of ketchup. I know that's a lot of changes, but I think the basic flavor was still there enough to warrant a review. It was amazingly delicious and I've saved it into my "Encore!" cookbook for all time. ;o) Thank you!
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