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Chicken Katsu

I spoke to Joey at today and he mentions that he got married in Hawaii and loves Hawaii food ... especially chicken katsu. I offered to send him links to the recipes and realized that I don't have just a chicken katsu recipe. Although the recipes are similar, I decided to post my recipe along with a recipe for katsu sauce and brown gravy. This way you can decide how you want to eat your katsu!  I love gravy on da rice and katsu sauce on the side for dipping.

Posted By: Frank Abraham
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Prep Time: 10 | Cook Time: 15 | Ready In: 25
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Chicken Katsu

  • 4-6 boneless chicken thighs (breast meat is ok but not in Hawaii)
  • 1/4 teaspoon salt
  • 1/2 teaspoon Aloha shoyu
  • 1/4 teaspoon fresh grated ginger
  • 2 eggs
  • 1 cup flour
  • 1 package panko bread crumbs
  • Oil for deep frying (ensure that oil is at least 1/4" deep in pan)

Local Style Katsu Sauce

  • 1 cup ketchup
  • 1/2 cup worcestershire sauce
  • 1/2 cup sake
  • 2 tablespoons ginger (grated)
  • 2 tablespoons garlic (crushed)
  • 1/4 cup sugar
  • 1/4 cup mirin

Local Style Cutlet Gravy

  • 3-4 Tablespoons of the remaining oil/drippings left in pan
  • 1 can chicken broth
  • 1 chicken bouillon cube
  • 2 tablespoons butter
  • Aloha shoyu to taste
  • 1/4 flour (wondra works best)

Order What Hawaii Likes To Eat Cookbook

What Hawaii Likes To Eat

Cooking Process:

Chicken Katsu

Season the chicken with salt, shoyu and grated ginger. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken in flour, shaking off any excess. Dip into the egg, and then press into the panko crumbs until well coated on both sides. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.  If you are making gravy, skim remaining oil from pan with paper towels and leave about 3 tablespoons along with the carmelized bits left in pan.

Local Style Katsu Sauce

Put all ingredients in sauce pan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25-30 minutes

Local Style Cutlet Gravy

With a portion of the oil and drippings left in the pan used to fry the katsu, bring heat to med high and add butter to pan.  Add flour to hot oil in pan and stir using a whisk constantly until the flour mixture turns a golden brown color to med brown color but do not burn.  Add the bouillon cube and slowly whisk in the chicken broth.  Keep whisking until completely smooth and thickness is achieved.  Taste before seasoning with any additional salt/shoyu to prevent gravy from getting too salty.