Go Back

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.
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course, Side Dish
Cuisine Hawaiian, Japanese
Servings 8


  • Fryer


  • 6-10 chicken thighs
  • seasoning
  • flour
  • whisked eggs
  • 2 tsp milk (optional)
  • panko Japanese bread crumbs
  • 2-3 cups oil

Katsu 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


  • Heat an inch or two of oil in a pot over medium heat. Whisk together the eggs in a small bowl. Optional to add in milk to help stretch the egg. Add about 5 spoonful of flour to a plate and two handfuls of panko to a separate plate.
  • Tenderize or flatten the chicken with a mallet. Season both sides of the chicken with salt and pepper.
  • Dredge chicken thighs in flour, dip it in the whisked eggs, and lastly cover both sides in panko, lightly pressing down on each side.
  • 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 katsu sauce. Enjoy!
Keyword bread crumbs, chicken, chicken thigh, deep fry, dredge, fry, panko, tomato sauce