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Hula Girl’s Chicken Katsu

Island-inspired meals



For the Chicken

  • 4 Six ounce boneless, skinless chicken breasts
  • 3 Cups panko bread crumbs
  • 1 Cup all-purpose flour
  • 3 eggs, lightly beaten
  • 3 Cups vegetable oil

For the Katsu sauce

  • 1 1/2 Cup Worcestershire Sauce
  • 1 Cup ketchup
  • 1 Cup water
  • 3/4 Cups sugar
  • 1 Tablespoon Tabasco
  • 1 Teaspoon salt
  • 1/2 Teaspoon white pepper
  • 1/2 Teaspoon garlic powder


For the Chicken

Lightly pound the chicken breast ½ inch thick and season with salt. Put the panko, flour, and eggs in 3 separate pie plates, and season each one lightly with salt. Dredge one piece of chicken in the flour, tapping off the excess. Dip in the egg, allowing the excess to drip off, then coast the chicken with the panko, pressing to hep it adhere. Transfer the chicken to a wax paper-lined baking sheet. Repeat with the remaining chicken.

Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Add the chekcn and fry, turning once, until golden and crispy on both sides, about 3 minutes per side. Drain on paper twoels. Serve the chicken with the katsu sauce.

For the Katsu sauce

To make, combine all ingredients in a saucepan and bring to a boil. Reduce the heat to medium low and continue cooking until the mixture reduces by half. Remove from the heat and chill.