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.
Equipment
- Fryer
Ingredients
- 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
Instructions
- 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!