Reviewed: Oct. 28, 2008

Very yummy!

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Michelle

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Reviewed: Oct. 26, 2008

Both my husband and I enjoyed this chicken. For his portion, i followed the recipe exactly and for me,I baked it instead of frying(375 degrees for about 25 minutes and it was perfect) I tried a bite of the fried version and i prefer it baked. Topped with Roasted Garlic Peppercorn Sauce and served with Garlic Mashed Potatoes. Fantastic!

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Sep. 30, 2008

EASY & FAST - I changed this a bit - didn't have panko so used seasoned Italian bread crumbs. Added garlic powder and pepper to flour and omited salt. Used olive oil for frying. Husband who isn't a big chicken fan said "best chicken" he had.

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LITTLEASTA

Cooking Level: Intermediate

Living In: Stockton, California, USA

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Reviewed: Sep. 22, 2008

Salt early and often

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GLENDAGDWTCH

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Reviewed: Sep. 8, 2008

Simple yet tasty. My oil was a bit hot on the first try and I blackened the coating a little but chicken came out perfect. Second time around was spot on, golden and crispy. Seems too simple a recipe for the great results. Next time I'll try kicking things up with some curry powder.

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Kris Granholm

Cooking Level: Expert

Home Town: Farmington, Minnesota, USA

Living In: Reno, Nevada, USA

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Reviewed: Aug. 22, 2008

This is one of my favorite Japanese dishes and I am happy I can finally make it at home. The tonkatsu sauce is a must with the chicken and my favorite side is sushi rice. De-lish!

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Reviewer:

carly

Cooking Level: Expert

Home Town: Ketchikan, Alaska, USA

Living In: Kirkland, Washington, USA

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Reviewed: Aug. 17, 2008

This is a great base recipe...I think I will try a marinade of some sort or some coconut to spice it up but I served this with a yummy barbecue sauce and the whole family was pleased!

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Kitchen Queen

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

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Reviewed: Aug. 15, 2008

You've GOT to serve this true Hawaiian style, like L&L's :) With MACARONI SALAD :) So so so good!

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SmilingInside5

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Reviewed: Aug. 5, 2008

This was fantastic! I only had 3 chicken breasts, so I decided to make them into chicken strips. I didn't veer from the original recipe, but I found I needed more egg, flour and panko to properly coat the chicken. Amazing! It is so crispy, tender and juicy, my husband and I simply adored it, we served it w/the Ginger Dipping Sauce from this site and it was absolutely wonderful. Best "Fried Chicken" Ever!!!

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ARCELI6

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Aug. 4, 2008

perfect cooking instructions. the chicken was moist inside and crispy outside. don't forget panko is unseasoned so be generous with salt and pepper.

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lovecheese

Cooking Level: Intermediate

Home Town: Olympia Fields, Illinois, USA

Living In: Schererville, Indiana, USA

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Reviewed: Jul. 31, 2008

This chicken was good - I love panko crumbs for their light non-heavy crunch. Season the chicken well because it is a bit bland. These are wonderful on salad greens with a tangy asian inspired dressing.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jul. 29, 2008

These are great the whole family loves them!

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MCPARKER

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Reviewed: Jul. 19, 2008

This was a little bland without the sweet and sour sauce another reviewer suggested. With it, it was fantastic--and I'm not usually a fan of sweet and sour at restaurants.

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Reviewer:

jeannie

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2008

As I read this recipe, my thought was...regular old fried chicken tenders. so I read through the reviews to see what suggestions had been made. I saw the review from "Cooking 101" and decided to try it her way since my family enjoys hot sauce. I was leery about the amount of hot sauce used. I like a little kick but am not interested in 'melt your mouth off' hot. But I decided to use the full one cup of hot sauce anyway. I am soooo glad I did.I used the 3 eggs and 1/3 cup of water and I put in about 2 tablespoons each of garlic powder and onion powder as well as ground sea salt and freshly ground pepper. The outcome was so good that I ended up taking out another package of chicken and making the recipe all over again! By this morning, there were two-and-a-half strips left. I was also told this morning by my husband that they taste even better the next day. I served the chicken strips with Spanish yellow rice, a dollop of sour cream and homemade sweet & sour sauce (under this recipe from reviewer TizzyLizz - delicious). Thanks for the recipes and thanks for the improvement tips.

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sweetiesmj

Cooking Level: Intermediate

Home Town: Stratford, Connecticut, USA

Living In: Naugatuck, Connecticut, USA

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Reviewed: Jul. 14, 2008

Very simple and easy recipe. Turned out crunchy and yummy. I just bought some Tonkatsu sauce from the store and made some fried rice and it completed the meal. Thanks for the recipe!

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Kristen

Cooking Level: Intermediate

Living In: Glendora, California, USA

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Reviewed: Jul. 1, 2008

This was wonderful. I used porkchops that i pounded out to about a 1/4 in each. I then followed the recipe exactly and made a wonderful dipping sauce. To make the dipping sauce you need to boil 1/2 cup of rice vinegar then add 1/2 cup sugar and stir until dissolved then simmer for 5 min. While that is simmering mince 1 clove of garlic and mash it together with 1/4 tsp of salt to make a garlic paste. Throw that in that in the sauce and remove from the heat and then add 1 1/2 tsp crushed red pepper flakes. Let it come to room temp and serve. Now it is pretty spicy so for the kids I had sweet and sour. This will def go into the monthly rotation for dinner.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jun. 20, 2008

My husband loves this recipe! He says it tastes healthier than the ones from the restaurant. I usually cook this with japanese curry and rice and it turns out wonderful.

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jamie

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Reviewed: Jun. 19, 2008

Everyone loved this. I also used the same method for boneless porkchops. thanks for sharing :D!

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Reviewer:

Luisa M.

Cooking Level: Intermediate

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Reviewed: May 19, 2008

Great recipe! Try serving on raw shredded cabbage, squeeze lemon and then drizzle the tonkatsu sauce on top. The flavors blend very well and it is refreshing! Over the counter, ready made tonkatsu sauce can be purchased at the local Japanese market, the brand is called Bulldog and very good/convenient. This homemade recipe for tonkatsu is excellent.

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Reviewer:

Akoe

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: May 16, 2008

This was good, I did use pork instead of chicken. Will try chicken next time and rate again. I used a soy sauce to dip: 1 c sugar, 1/2 c vinegar, 3 T soy sauce, 3 T water, cook low 10 minutes.

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