Chicken Katsu
Our Family Story
A Japanese import that became a Hawaiian plate lunch staple. Our family version uses extra-crispy panko.
Ingredients
Servings:
4
Instructions
- 1
Pound chicken breasts to even 1/2-inch thickness.
Tip: This ensures even cooking.
- 2
Set up breading station: flour, beaten eggs, and panko in separate shallow dishes.
- 3
Season chicken with salt and pepper, then dredge in flour, egg, and panko.
Tip: Press panko firmly onto chicken.
- 4
Heat oil to 350°F in a deep pan.
- 5
Fry chicken for 4-5 minutes per side until golden and cooked through.
Tip: Internal temp should reach 165°F.
- 6
Drain on wire rack, slice, and serve with tonkatsu sauce and rice.
Crispy panko-crusted chicken cutlet served with rice and drizzled with sweet tonkatsu sauce.
