Recipe of The Day: Chicken Katsu

I love my local Hawaii favorite foods. So here is an easy one for ya. My Grandma Tsuna used to make this for me as a kid. You can find this at most local eateries in Hawaii. Traditionally a Japanese dish it can be made with chicken or pork cutlet.

Chicken Katsu

Prep Time: 20 Minutes
Cook Time: 20-30 Minutes
Serving Feeds: Family of 4

Ingredients:
4-5 boneless thighs
1 package Panko Japanese bread crumbs
2 eggs
flour for dredging
salt, pepper and garlic salt
oil for frying

Take chicken and give a light coat of salt, garlic salt and pepper. Add a tiny bit of water to eggs and then beat. Leave in a seperate bowl. Have three bowls for flour, panko, and egg. Heat oil. I usually keep it at medium. You don’t want the outside to brown to fast. Dip chicken in egg, then flour, then egg again, and then panko. Place in frying pan, and fry until golden brown. I usually fry all the pieces and place on a plate with paper towels. Once all the pieces are done, I cut into strips. Very easy.

We usually eat with white sticky rice. You can also make a Tonkatsu sauce or buy one from the store to dip the chicken in.

Tonkatsu Sauce:

1/4 cup ketchup
4 teaspoons rice wine
4 teaspoons soy sauce
4 teaspoons Worcestershire sauce
2 teaspoons sugar
2 teaspoons applesauce
4 teaspoons rice wine vinegar
4 teaspoons yellow mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon garlic powder

JP Note: These are delicious. The chicken is really tender and the breading isn’t overpowering.

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