Chicken Katsu

Chicken Katsu - L&L Hawaiian Style

Deep fried chicken covered in panko…that’s what I call a winnah!

Remember eating chicken katsu at L&L? I remember clearly eating in the food court next to Sports Authority on Maui. After a long day at the beach, my dad took us there to eat lunch. I always got the chicken katsu, or orange chicken, with a side of rice and mac salad. Those were the good days!

Since being away from the islands, I crave some chicken katsu here and there. Luckily, my dad taught me how to make chicken katsu and so I would like to share it with everyone else. To make chicken katsu, I like to use chicken thighs for its meatiness compared to the dry and rough texture of the chicken breast.

Sometimes when you fry things, it causes a lot splatters to fly out of the pot/pan causing a huge mess and it can be dangerous if the oil hits you. I found using a splatter screen lifesaving! It keeps most of the oil from getting out the pot/pan.

Video Tutorial

Check out this video to help you gain more insight on how to make Chicken Katsu. Also, subscribe to my YouTube to help support me so I can continue making more of these contents. Mahalo!

Chicken Katsu

Chicken Katsu - L&L Hawaiian Style

Chicken katsu is a popular Hawaiian local dish. It originated from Japan but eventually it became a beloved local favorite dish.
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins
Course Main Course, Side Dish
Cuisine Hawaiian, Japanese
Servings 8

Equipment

  • Fryer

Ingredients
  

  • 6-10 chicken thighs
  • flour
  • whisked eggs
  • panko Japanese bread crumbs
  • 2-3 cups oil

Tonkatsu Sauce

  • 1/2 cup ketchup
  • 2 tbsp shoyu (soy sauce)
  • 1 tbsp mirin (white wine)
  • 1 tbsp brown sugar
  • 1 1/2 tsp worcestershire sauce
  • 1/2 tsp ginger powder
  • 1 clove minced garlic

Instructions
 

  • Heat an inch or two of oil in a pot over medium heat. Whisk together the eggs in a small bowl. Add about 5 scoops of flour to a plate and two handfuls of panko to a separate plate.
  • Dredge chicken thighs in flour first, dip it in the whisked eggs, and lastly cover both sides in panko, pressing down to ensure the panko sticks to the chicken.
  • Add the chicken to the oil and let it cook for 5 minutes each side or until it is golden brown.
  • Meanwhile add all the ingredients for the tonkatsu sauce to a small bowl and whisk it until all is mixed together well.
  • Serve the chicken katsu over hot rice along with the tonkatsu sauce. Enjoy!
Keyword bread crumbs, chicken, chicken thigh, deep fry, dredge, fry, panko, tomato sauce

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