I’ve finally found my favorite recipe for chicken katsu. Again, forgot where I got it from. I think it was “Ono Kind Grind”. Anyway, each time I tried to find a recipe, I’ve always came across the “true” Japanese recipe. Hmm.. not really what I wanted anyway. I wanted to find the recipe with local Hawaiian flavor in it.
Of course, I could not wait to try the recipe! So, recently, I made the chicken katsu, and I served it over thick Japanese curry, just like what we used to have in Curry House Restaurant in Hawaii. We used to order Chicken Katsu Curry with cheese. I know it sounds weird… but with the cheddar cheese on top, the combination of the flavor just burst!!! Trust me.. it tastes soooo good!!
Anyway, you don’t have to serve it over curry like I did, but instead you can make a sauce that is usually go together when you order Chicken Katsu at Japanese restaurant. I have two kind of recipes below. One with the local Hawaiian flavor (L & L style- my favorite!), and one is typical Japanese recipe.
Ps. You can use the same exact ingredients and methods with pork, and make it a tonkatsu dish! Enjoy!!
2 Boneless & skinless chicken
1/2 pkg Panko (Japanese Bread Crumbs)
1 1/2 cup flour
Salt/Pepper to taste
1/4 C Water
Prepare three separate dishes or bowls.
In the first bowl you will mix: Flour, garlic powder, salt and pepper to taste (don’t be cheap).
In the second dish: Scramble up the eggs, water, and more garlic powder.
In the third dish you will mix: Panko and even more garlic powder.
Heat the oil in a frying pan. Cut the chicken into long strips (This will help to speed up the cooking time).
First dip the chicken into the egg batter mix. Then, into the flour mix. Next back into the egg batter. And finally into the Panko mix before putting the chicken strips in the hot oil. Make sure all sides are coated well. Deep fry until golden brown.
Serve with rice or udon noodles. Broke Da Mouth!
Ps. If you want, you can also serve it with sauce. Recipe is below.
Chicken Katsu Sauce (L & L style):
This will make more than enough sauce for the recipe above.
1/3 cup Worcestershire sauce
1/4 cup ketchup
3 teaspoon sugar
1/8 each salt and white pepper
1/8 teaspoon chicken bouillon
1/4 teaspoon garlic powder
Combine all ingredients and bring to a boil. Add cornstarch dissolved in water to thicken. Chill and serve.
Easy chicken katsu or tonkatsu sauce:
Mix shoyu, katsup, and sugar. Mix them together.