Chicken Katsu

By

Hawaiian Specialty at home

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  • 2
  • Average
  • 20 mins
  • 10 mins
  • Average budget

Ingredients

  • 1 large chicken breast, cut in half like a cutlet
  • -- Breading --
  • 1 cup brown flour
  • 2 tsp salt
  • 1 1/2 tbsp ginger powder
  • 1 tsp thyme
  • 1 tbsp paprika
  • 1/2 tsp cayenne pepper
  • 2 eggie weggies
  • canola oil
  • -- Katsu Sauce --
  • 1/2 cup worcestershire Sauce
  • 1 cup ketchup
  • 1 cup sugar
  • 2 1/2 cup water
  • 1/3 tsp salt
  • 1/4 tsp chicken bouillon
  • 1/4 tsp ground pepper
  • 1/4 tsp garlic powder
  • corn starch
  • 2-3 dash tabasco sauce (if you dont like heat dont add)

Preparation

Step 1

Sift together the breading ingredients into a large bowl

Step 2

Break the eggie weggies into a seperate large bowl and whisk them together

Step 3

Pour the canola oil into a fry pan about 1 inch high

Step 4

Run the chicken in the eggie weggie wash, then to the breading, back in the eggie weggie wash, then back into the breading.

Step 5

Place the chicken into the fry pan and cook til crispy on both sides, do not overcook or the juices wont be locked in and it could become dry.

Step 6

Place the chicken on a plate and pour desired amount of sauce over top

View complete recipe

The Katsu sauce makes a bowl full of sauce so you will have left over. Reduce desired amount in the ingredients.

For the corn starch mix with water and add desired amount into sauce for thickness.

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