1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

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%
detailed view... how is this calculated?

people who like this recipe also like:

Dukkah

By: Miraklegirl

Egg Drop Soup (Restaurant Style)

By: Chippie

Chicken Katsu

Recipe #118735 | 40 min | 20 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: yettobeseen
Apr 23, 2005

This is a simple recipe of a dish that is widely popular at local restaurants in Hawaii. The key component of this dish is the sauce, which could be bought at an Oriental Foods store as tonkatsu (pork cutlet) sauce. But I have included a recipe for it here. I searched over years to find a recipe for the sauce, then finally modified one to match what can be found in Hawaii. I think its perfect now, so I hope you like it. The sauce is best if made a few hours in advance and refrigerated. If you can't get the panko flakes, you can just use flour or some other breading, but it won't be as crispy.

SERVES 3 -4 (change servings and units)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: TheBurgerDude

On Oct 30, 2009

Very, very tasty. I loved tha panko, it really made a crispy crust. I used Amy in Hawaii's recipe for the sauce because I didn't have everything for your version, and it went fast once served. Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

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!

0 people found this review helpful

Was this review helpful to you? YES | NO

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.

2 people found this review helpful

Was this review helpful to you? YES | NO

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!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 10 reviews