Chicken katsu


Chicken katsu (chicken cutlet (Japanese: チキンカツ Hepburn: chikinkatsu)) or tori katsu (torikatsu (鶏カツ)) is a Japanese dish which is also popular in Hawaii.[1] It consists of a breaded, deep-fried chicken cutlet one to two centimeters thick that is sliced into bite-sized pieces or strips. A butterflied chicken thigh is generally used; it is usually salted, white-peppered and dipped in a lightly seasoned flour, then dredged in a beaten egg with some Japanese sweet wine added, then coated in Japanese panko breadcrumbs before being deep fried.

It is generally served with tonkatsu sauce (とんかつソース), a thick Japanese Worcestershire sauce that uses pureed fruit as a principal ingredient, or a well-seasoned ketchup in a Hawaiian mixed plate lunch meal. It is generally served with shredded cabbage, rice and/or miso soup as part of a two or three item combo, or as a dinner with rice and vegetables.

In Hawaii, chicken katsu is as common as tonkatsu (pork cutlets). It is also served in place of tonkatsu in katsu curry and katsudon in local plate-lunch restaurants and in fine-dining Japanese establishments alike.

See also


  1. "TORIKATSU (Chicken cutlets with Hot Sauce)". Retrieved 15 November 2014.
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