10 Reviews of Chicken Katsu

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!

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: Vicki in AZ

On Nov 18, 2005

This was darned near a 5. For our tastes, I need to work on the sauce a little. I think I'll trot over to my favorite sushi restaurant and ask for a little sauce to go to see if I can determine what's missing. Thanks for this!

From: windywood

On Apr 1, 2006

Excellent. I have used chicken thighs before but I like it. Very moist and with this outstanding sauce on it, well...I'm just thankful I made extra for lunch tomorrow. This is going in my favorites and out to my 6 sisters as well! Good job!

From: Seashorewalker

On Oct 2, 2006

Oh my goodness is this fabulous! Even my very picky husband LOVED it! I cut the chicken into strips so I ended up needing 6 eggs & 2 cups panko as a result of doing this. Also instead of regular salt I used season salt and added some to the dry panko flakes as well as the chicken strips. We both agreed that the chicken itself is so good you don't even need the sauce but it's nice to have on the side anyways. Many thanks for posting!

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!

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: 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: Ilysse

On Mar 31, 2008

Very good chicken. We did not care for the sauce but I loved the sauce recipe suggested by Amy in Hawaii. DH and DD like it with Ponzu sauce. I deep fried it and I served it with rice and green beans dressed with the Ponzu and a little oil. Very good. I will be making this again. I think this would also be very nice with shrimp and actually remember my brother getting something similar at a Japanese restaurant when we were kids. Thanks for posting. UPDATE: I ate this cold for lunch with Amy's sauce and it was wonderful. This would, therefore, be a great dish to take on a picnic or for lunch. Just make it the night b4 and your ready to go.

From: ZeeCooks

On Feb 10, 2007

My daughter took 2nd place in a Japanese language contest today and she wanted a Japanese dish for dinner. We modified this — using pork instead of chicken — as a form of Tonkatsu. The pork was pretty thick so I browned it on the stovetop and then finished it in the oven (375 for 20 minutes). Delicious! We loved it.