CHICKEN KATSU

Chicken Katsu image

Katsu are boneless strips of chicken,or pork that are breaded; fried and served with a dipping sauce. A staple at Hawaii restaurants, it has its roots in Japanese cuisine

Provided by Amy in Hawaii

Categories Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless skinless chicken breasts
2 tablespoons garlic salt
1/2 cup flour
2 eggs, beaten
2 cups panko breadcrumbs (Japanese bread crumbs)
1 quart oil
1/3 cup catsup
1/4 cup soy sauce
1/4 cup sugar
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon ground red pepper

Steps:

To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.
Flatten chicken pieces into 1/4 inch thick pieces.
Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.
Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.
Heat about 2 inches of oil in a skillet to 350 degrees.
Dredge chicken in flour, dip in eggs and coat with panko in that order.
Fry chicken in batches until golden brown on both sides; drain on paper towels. Cut into one inch slices and serve hot with katsu sauce.
Pork can be substituted for chicken (tonkatsu).

Nutrition Facts : Calories 1725.5, Fat 152.9, SaturatedFat 20.7, Cholesterol 158.8, Sodium 1297.6, Carbohydrate 49, Fiber 2.3, Sugar 14.1, Protein 42.1