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Crispy panko-breaded chicken cutlets, fried to golden perfection. This Hawaiian classic is a must-try, served with scoops of steamed rice and creamy macaroni salad for a truly satisfying meal.
Prepare the Chicken Cutlets
Set Up Breading Station
Bread the Chicken
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Crispy panko-breaded chicken cutlets, fried to golden perfection. This Hawaiian classic is a must-try, served with scoops of steamed rice and creamy macaroni salad for a truly satisfying meal.
This hawaiian recipe takes 40 minutes to prepare and yields 4 servings. At 648.27 calories per serving with 49.59g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Fry the Chicken Katsu
Prepare the Katsu Sauce
Slice and Serve
This recipe works wonderfully with thin pork cutlets (to make Tonkatsu) or firm tofu slices for a vegetarian option.
Add 1-2 teaspoons of sriracha or a pinch of cayenne pepper to the katsu sauce for a spicy kick.
For a lighter version, preheat your air fryer to 400°F (200°C). Spray the breaded chicken on both sides with cooking oil and air fry for 10-15 minutes, flipping halfway, until golden and cooked through.
Preheat oven to 425°F (220°C). Place breaded chicken on a wire rack set over a baking sheet. Spray with cooking oil and bake for 15-20 minutes, flipping once, until golden and crispy.
Chicken is a high-quality, complete protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Chicken breast provides key B vitamins, particularly Niacin (B3) and B6, which are crucial for converting food into energy, supporting brain function, and forming red blood cells.
This dish is a good source of selenium, an antioxidant that helps protect cells from damage, and phosphorus, which is vital for strong bones and teeth.
Each serving of chicken katsu with sauce contains approximately 550-650 calories, not including the traditional sides of rice and macaroni salad. The exact number can vary based on the size of the chicken breast and the amount of oil absorbed during frying.
Chicken Katsu is a delicious comfort food but is not typically considered a 'health food' due to being shallow-fried, which adds significant calories and fat. However, it is an excellent source of protein. For a healthier alternative, try the baked or air-fried variations.
The best oils have a high smoke point and a neutral flavor. Canola, vegetable, peanut, or grapeseed oil are all excellent choices for achieving a crispy, non-greasy crust.
Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispiness, place it in an oven or air fryer at 350°F (175°C) for 5-10 minutes. Avoid using a microwave, as it will make the breading soggy.
The difference is the protein used. 'Katsu' is the Japanese term for a breaded and deep-fried cutlet. Chicken Katsu is made with chicken, while Tonkatsu ('ton' means pork) is made with a pork cutlet.
A lack of crispiness is usually due to two factors: incorrect oil temperature or overcrowding the pan. If the oil is not hot enough, the breading absorbs oil instead of crisping up. If the pan is too crowded, the oil temperature drops dramatically, leading to the same result.