Hula Girl’s Chicken Katsu

Island-inspired meals
chicken

thinkstock

4
Servings
965
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
20g
29%
Sugar
28g
31%
Saturated Fat
4g
17%
Carbohydrate, by difference
175g
100%
Protein
21g
46%
Vitamin A, RAE
74µg
11%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
360mg
36%
Choline, total
32mg
8%
Fiber, total dietary
12g
48%
Fluoride, F
73µg
2%
Folate, total
305µg
76%
Iron, Fe
16mg
89%
Magnesium, Mg
72mg
23%
Manganese, Mn
2mg
100%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
317mg
45%
Riboflavin
1mg
91%
Selenium, Se
55µg
100%
Sodium, Na
2072mg
100%
Thiamin
1mg
91%
Water
167g
6%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.