Chicken katsu is one of my favorite “go to” foods when I am in a time crunch and need to get dinner on the table right away. It’s a Japanese inspired dish that is very popular in Hawaii. If you love a crispy chicken cutlet, definitely try this dish! This dish is usually served with a Japanese worcestershire bbq sauce, however I am not a fan of that sauce and love serving mine with a brown curry sauce. For this receipe, to make life easier, I just used an already made sauce, which is still very good!

Ingredients:

• 1 lb of Chicken breast or thighs (make sure they are cut at 1/2 ” thick)
• Salt
• Pepper
• Garlic Powder
• Five Spice
• Egg
• Panko Bread Crumbs
• Oil
• Curry Sauce – I use either Golden Curry or Vermont Curry

Instructions:

1. Wash chicken and pat dry. Cut chicken so the pieces are 1/2″ thick.
2. Season chicken with salt, pepper, and garlic powder on both sides.
3. Small pinch of five spice on one side of the chicken. You don’t want to go overboard with the five spice because this ingredient can be overpowering.
4. Beat egg and dip chicken in egg and allow the excess egg to drip off chicken before coating the chicken with the panko bread crumbs.
5. After coating chicken with panko bread crumbs, let the chicken sit for 20 minutes.
6. Heat up oil and fry chicken until golden brown and cooked thru.
7. Heat curry sauce according to package instruction.
8. To serve, plate your chicken and pour curry sauce over your chicken. Serve with a side of jasmine rice and choice of veggie.

Enjoy!