Hawaiian Chicken Katsu

Lynn Clay


This is a real favorite in my family. This was edited on 12/2/2019 to cut amount of oil in half.


★★★★★ 3 votes

15 Min
50 Min
Pan Fry


  • 2 lb
    boneless, skinless chicken breasts
  • 2 Tbsp
    garlic salt
  • 1/2 c
  • 2
    eggs, beaten
  • 2 c
    panko bread crumbs
  • 2 c
    cooking oil
  • 1/3 c
  • 1/4 c
    soy sauce
  • 1/4 c
  • 1 1/2 tsp
    worcestershire sauce

How to Make Hawaiian Chicken Katsu


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

Printable Recipe Card

About Hawaiian Chicken Katsu

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Hawaiian/Polynesian

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