Sunday, July 5, 2009

Chicken Katsu Recipe


This is a simple recipe of a dish that is widely popular at local restaurants in Hawaii. The key component of this dish is the sauce, which could be bought at an Oriental Foods store as tonkatsu (pork cutlet) sauce. But I have included a recipe for it here. I searched over years to find a recipe for the sauce, then finally modified one to match what can be found in Hawaii. I think its perfect now, so I hope you like it. The sauce is best if made a few hours in advance and refrigerated. If you can't get the panko flakes, you can just use flour or some other breading, but it won't be as crispy.

40 min 20 min prep



  1. For the Sauce:.
  2. Add sauce ingredients to a bowl one by one, mixing in between.
  3. For the Chicken:.
  4. Place flour, eggs, and panko in separate bowls.
  5. Lightly salt chicken then dip in eggs, then in flour, then in eggs, then in panko.
  6. Deep fry or pan fry at medium heat until lightly brown.
  7. Serve with sauce and hot rice.

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