"Hunger is the best sauce in the world."--Cervantes

Chicken Katsu Recipe

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This recipe for Chicken Katsu, by , is from Papa Keith's Family Receipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Angela Gill


2 large eggs
3/4 cup cornstarch
1/4 tsp ground pepper
1/4 tsp garlic powder
1 cup water
9-12 chicken thighs, (boneless & skinless)
1 lb panko bread crumbs

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
2-3 dashes tabasco sauce

To make sauce:
Combine all ingredients and bring to a boil.
Add cornstarch dissolved in water to thicken.
Chill and serve.
**I would always make the sauce first to chill for a few hours before the chicken was ready (the sauce thickens in the refrigerator)***

For Chicken:
Open the chicken thighs and flatten.
In a bowl, combine eggs, cornstarch, pepper, garlic powder, and water.
In a separate bowl pour in your panko bread crumbs.
First dip the chicken in the egg batter to coat, then dip chicken in the panko bread crumbs.
Fry in oil (maximum 325 degrees) until brown and crispy.
Cut chicken into strips and serve with sauce.
Serve with a few scoops of hot, sticky, white rice and a scoop of macaroni salad for a true plate lunch special like L&L Hawaiian Barbecue!

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