Chicken Katsu

My husband and I love eating from our local L&L Hawaiian Barbecue. If you're not familiar with it, it's a chain restaurant that serves up local Hawaiian dishes. One of my husband's favorite lunch plates is Chicken Katsu. What's not to love?! It's juicy, crispy and served with a delicious sweet & tart sauce. I love their Katsu sauce, you'll learn that I'm a BIG sauce fame. I would be happy with a bowl of practically any sauce and some bread. Returning from that white rabbit hole, Chicken Katsu is simply a Japanese style fried chicken. There is no brine, soaking or deep frying involved, like Southern fried chicken, but the end result is still crispy chicken that's delicious.

Hawaii is known for their lunch plates. The plate consists of a protein, rice and macaroni salad. It's probably not the healthiest in the world, but it's oh so delicious! So to stick with tradition, I'm serving it up Hawaiian style. No need to fix what's not broken.  Aloha!

Cut off excess fat. Salt & Pepper chicken on both sides.

Prepare breading station

Flour, tap off excess.

Dip in egg, tap off excess.

Cover well in panko. We want it crispy!

Add to oil. When putting in oil place away from yourself to avoid oil splattering on you.

It's getting there!

Almost...

Golden brown and delicious!

Come and eat!

Buen Provecho!

Chicken Katsu - yields 4 servings

Ingredients:

4 Thigh, skinless boneless
1/2 cup flour
1 Egg
1 cup Panko
Salt n Pepper
Oil for pan frying

Katsu Sauce:
1/2 cup Ketchup
1/4 cup SoySauce
1/4 cup Sugar
2 Tbsp Worcestershire Sauce

Road Map:

1. Make sauce. Combine Worcestershire sauce, ketchup, sugar & soy sauce.

2. Heat oil in a pan.

3. Set up breading station. Add flour, whisked egg and panko in separate plates/bowls.

5. Salt & pepper chicken on both sides. Bread chicken in flour, egg then panko.

6. Pan fry chicken, cooking 4-5 minutes on each side or until golden brown, making sure chicken is cook through.

7. Serve with rice, macaroni salad and katsu sauce.

8. Enjoy!