chicken-katsu.jpg
chicken-katsu.jpg
Chicken Katsu
Chicken Katsu, one of Hawaii's favorite chicken dishes! Katsu sauce recipe included.
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Recipe - Kahala MKT.
chicken-katsu.jpg
Chicken Katsu
0
Servings8
0
Ingredients
Boneless, Skinless Chicken Thighs, 4 Pounds
Salt, 1 Teaspoon
White Pepper, 1 Teaspoon
Garlic Powder, 1 Teaspoon
Eggs, 2 Eggs
Milk, 1 Cup
Panko, 1 Pound
Canola Oil, 2 Quarts
Worcestershire Sauce, 1 Cup
Ketchup, 1/2 Cup
Say Sauce, 4 Tablespoons
Tabasco Sauce, 4 Dashes
Directions

Ingredients

  • 4 pounds boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 2 eggs
  • 1 cup milk
  • 1 pound panko (japanese breadcrumbs)
  • 2 quarts canola oil

Katsu Sauce Ingredients

  • 1 cup worcestershire sauce
  • 1/2 cup ketchup
  • 4 tablespoons soy sause
  • pepper
  • 4 dashes tabasco sauce

 

Directions

To prepare chicken:

  1. Trim the fat from the chicken thigh and filet them to uniform pieces approximately 1/2 inch thick.
  2. Combine the thighs with the salt, white pepper and garlic powder.
  3. Combine eggs and milk to make an egg wash. Place in a 9x13 pan.
  4. Place the flour and panko in a separate 9x13 pans.
  5. Prepare a clean 9x13 pan or half sheet tray to hold the breaded chicken.
  6. Using the standard breading procedure, start by taking a piece of chicken, lightly dusting it in the flour. Then, place the dusted piece from the flour into th eegg wash. Remove from the egg wash and allow the excess to drip off. Place the chicken into the panko and completely cover the top with more of the bread crumbs. PRess the chicken well to allow the panko to fully adhere to the chicken.
  7. Remove the piece and place it on the clean sheet tray. Continue with the rest of the chicken, placing wax paper between the layers. When done, reserve.

To cook chicken

  1. Place the canola oil into a heavy guage 10 inch pot and heat to 325 degrees.
  2. Fry the chicken in batches until golden, approximately 5 minutes. Test the first piece for doneness.
  3. Drain on paper towels.
  4. Continue with the rest of the chicken.
  5. When the frying is done, take the chicken and slice into strips.
  6. Serve with katsu sauce.
  7. To make sauce: Combine all ingredients and adjust seasoning to your liking.
0 minutes
Prep Time
0 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
Boneless, Skinless Chicken Thighs, 4 Pounds
Not Available
Salt, 1 Teaspoon
an image
Morton Salt, 26 Ounce
$3.49$0.13/oz
White Pepper, 1 Teaspoon
Not Available
Garlic Powder, 1 Teaspoon
Not Available
Eggs, 2 Eggs
an image
Shaka Moa Cage-Free Eggs, Local, Large, 12 Each
Price with Maika`i card
$7.99 was $8.49$0.67 each
Milk, 1 Cup
an image
Horizon Organic Milk, Vitamin D, 64 Ounce
Price with Maika`i card
$7.59 was $7.99$0.12/oz
Panko, 1 Pound
an image
Shirakiku Panko Flakes, 4.02 Ounce
Price with Maika`i card
$1.59 was $2.19$0.40/oz
Canola Oil, 2 Quarts
Not Available
Worcestershire Sauce, 1 Cup
an image
L&P Worcestershire Sauce, 10 Ounce
Price with Maika`i card
$6.59 was $7.49$0.66/oz
Ketchup, 1/2 Cup
Not Available
Say Sauce, 4 Tablespoons
an image
Aloha Soy Sauce, Low Salt, 24 Ounce
Price with Maika`i card
$5.49 was $6.49$0.23/oz
Tabasco Sauce, 4 Dashes
Not Available

Directions

Ingredients

  • 4 pounds boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 2 eggs
  • 1 cup milk
  • 1 pound panko (japanese breadcrumbs)
  • 2 quarts canola oil

Katsu Sauce Ingredients

  • 1 cup worcestershire sauce
  • 1/2 cup ketchup
  • 4 tablespoons soy sause
  • pepper
  • 4 dashes tabasco sauce

 

Directions

To prepare chicken:

  1. Trim the fat from the chicken thigh and filet them to uniform pieces approximately 1/2 inch thick.
  2. Combine the thighs with the salt, white pepper and garlic powder.
  3. Combine eggs and milk to make an egg wash. Place in a 9x13 pan.
  4. Place the flour and panko in a separate 9x13 pans.
  5. Prepare a clean 9x13 pan or half sheet tray to hold the breaded chicken.
  6. Using the standard breading procedure, start by taking a piece of chicken, lightly dusting it in the flour. Then, place the dusted piece from the flour into th eegg wash. Remove from the egg wash and allow the excess to drip off. Place the chicken into the panko and completely cover the top with more of the bread crumbs. PRess the chicken well to allow the panko to fully adhere to the chicken.
  7. Remove the piece and place it on the clean sheet tray. Continue with the rest of the chicken, placing wax paper between the layers. When done, reserve.

To cook chicken

  1. Place the canola oil into a heavy guage 10 inch pot and heat to 325 degrees.
  2. Fry the chicken in batches until golden, approximately 5 minutes. Test the first piece for doneness.
  3. Drain on paper towels.
  4. Continue with the rest of the chicken.
  5. When the frying is done, take the chicken and slice into strips.
  6. Serve with katsu sauce.
  7. To make sauce: Combine all ingredients and adjust seasoning to your liking.