Hawaiian Chicken Katsu
At a Glance
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Servings
- 5-7 serving(s)
Categories
- Main Course
- Hawaiian
- Deep Frying
- Healthy
Allergens
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 7. Current scale: 1x.
I found this recipe on the net courtesy of L&L Hawaiian Barbecue restaurant. For those of you who eat at this restaurant, you know how good their food is! Serve this with a scoop of macaroni salad and a scoop of rice to give it that island flair!
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Equipment
Rolling pin, mixing bowls, deep fryer or heavy pot, saucepan
Ingredients
- 2 eggs
- 3/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- 1 cup water
- 4 lbs boneless skinless chicken thighs
- 1 lb panko breadcrumbs
- 1/2 cup Worcestershire sauce
- 1 cup ketchup
- 1 cup sugar
- 2 1/2 cups water
- 1/3 teaspoon salt
- 1/4 teaspoon chicken bouillon
- 2 -3 dashes Tabasco sauce
- 1/2 teaspoon cornstarch, mixed with
- 1/2 cup water
Instructions
Open the chicken thighs and flatten with a rolling pin.
Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
Coat chicken in the egg batter, then the roll in panko crumbs.
Fry in oil (maximum 325 degrees) until brown and crispy.
To make sauce:
Combine all ingredients and bring to a boil.
Add cornstarch dissolved in water to thicken. Chill and serve.
Cut chicken into strips and serve with sauce.
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