Chicken Katsu Recipe #314587
Katsu are boneless strips of chicken,or pork that are breaded; fried and served with a dipping sauce. A staple at Hawaii restaurants, it has its roots in Japanese cuisine
1¼ hours | 45 min prep
SERVES 6
- 2 lbs boneless skinless chicken breasts
- 2 tablespoons garlic salt
- 1/2 cup flour
- 2 eggs, beaten
- 2 cups panko (Japanese bread crumbs)
- 1 quart oil
- 1/3 cup catsup
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 1/2 teaspoons worcestershire sauce
- 1/8 teaspoon ground red pepper
- To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.
- Flatten chicken pieces into 1/4 inch thick pieces.
- Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.
- Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.
- Heat about 2 inches of oil in a skillet to 350 degrees.
- Dredge chicken in flour, dip in eggs and coat with panko in that order.
- Fry chicken in batches until golden brown on both sides; drain on paper towels. Cut into one inch slices and serve hot with katsu sauce.
- Pork can be substituted for chicken (tonkatsu).
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5 stars