Chicken Katsu
Chicken Katsu, one of Hawaii's favorite chicken dishes! Katsu sauce recipe included.
Recipe - Foodland Farms Ala Moana
Chicken Katsu
0
Servings8
0Ingredients
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:
- Trim the fat from the chicken thigh and filet them to uniform pieces approximately 1/2 inch thick.
- Combine the thighs with the salt, white pepper and garlic powder.
- Combine eggs and milk to make an egg wash. Place in a 9x13 pan.
- Place the flour and panko in a separate 9x13 pans.
- Prepare a clean 9x13 pan or half sheet tray to hold the breaded chicken.
- 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.
- 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
- Place the canola oil into a heavy guage 10 inch pot and heat to 325 degrees.
- Fry the chicken in batches until golden, approximately 5 minutes. Test the first piece for doneness.
- Drain on paper towels.
- Continue with the rest of the chicken.
- When the frying is done, take the chicken and slice into strips.
- Serve with katsu sauce.
- 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
Not Available
Morton Salt, 26 Ounce
Member Price
$3.99 was $4.99$0.15/oz
McCormick Organic Gourmet Ground White Pepper, 1.75 Ounce
$11.49$6.57/oz
Not Available
Shaka Moa Cage-Free Eggs, Local, Large, 12 Each
Member Price
$9.49 was $9.99$0.79 each
Horizon Organic Milk, Vitamin D, 64 Ounce
Member Price
$8.49 was $10.99$0.13/oz
Shirakiku Panko Flakes, 4.02 Ounce
Member Price
$1.59 was $2.39$0.40/oz
Wesson Pure Canola Oil, 24 Ounce
$6.69$0.28/oz
L&P Worcestershire Sauce, 10 Ounce
$7.59$0.76/oz
Not Available
Aloha Soy Sauce, Low Salt, 24 Ounce
Member Price
$6.49 was $7.99$0.27/oz
Tabasco Pepper Sauce, 2 Ounce
Member Price
$2.49 was $3.49$1.25/oz
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:
- Trim the fat from the chicken thigh and filet them to uniform pieces approximately 1/2 inch thick.
- Combine the thighs with the salt, white pepper and garlic powder.
- Combine eggs and milk to make an egg wash. Place in a 9x13 pan.
- Place the flour and panko in a separate 9x13 pans.
- Prepare a clean 9x13 pan or half sheet tray to hold the breaded chicken.
- 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.
- 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
- Place the canola oil into a heavy guage 10 inch pot and heat to 325 degrees.
- Fry the chicken in batches until golden, approximately 5 minutes. Test the first piece for doneness.
- Drain on paper towels.
- Continue with the rest of the chicken.
- When the frying is done, take the chicken and slice into strips.
- Serve with katsu sauce.
- To make sauce: Combine all ingredients and adjust seasoning to your liking.