Chicken katsu is a plate-lunch staple in Hawaii, where breaded chicken cutlets are fried crisp and served with rice, slaw, and sauce. It belongs here because it is one of the most recognizable local-style comfort foods on the islands.
If you enjoy this style of Pacific cooking, you may also want to try loco moco, mochiko chicken.
Ingredients
- 4 boneless chicken thighs or breasts
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Salt and black pepper to taste
- Oil for frying
Instructions
- Season the chicken lightly with salt and pepper.
- Coat each piece in flour, then egg, then panko.
- Heat oil in a pan over medium heat.
- Fry until the coating is golden and the chicken is cooked through.
- Slice and serve hot.
Helpful Tips
- Panko gives the crispest coating.
- Do not crowd the pan or the crust can soften.
- Serve with rice and sauce for the most familiar local-style plate.
FAQ
What is chicken katsu served with in Hawaii?
It is often served with rice, salad or slaw, and a drizzle of sauce.
Can thighs be used instead of breast?
Yes, thighs often stay juicier and are popular for this style.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 portion (1/4 recipe) |
| Calories | 372 kcal |
| Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 21 g |
| Protein | 33 g |
| Sodium | 420 mg |
| Cholesterol | 145 mg |
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