The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 12, 2008
My husband is from Japan so we have been making these for years. My kids love it when I make these with chicken tenders. I buy the pre-cut Gold and Plump Chicken tenders and it makes about 10-12 good size tenders. Tonkasu sauce is a must when eating these!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 20, 2008
Quick, simple and very tasty. The chicken stayed moist while the panko coating was perfectly crunchy. I also noted that the coating did not absorb alot of the oil so it stayed light and crisp without becoming greasy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Apr. 17, 2008
ADDED LEMON PEPPER TO CHICKEN BEFORE BATTER AND THIS WAS GREAT.
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Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 17, 2008
I must be missing something - this recipe is okay - I made it exactly as written and don't see what all the raving is about.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 6, 2008
A little messy but worth it. Very close to mom's recipe. Husband is a health nut but he devoured this dish. Goes very well with the sauce from the Japanese chicken wings recipe from this site. Would make again.
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 3, 2008
This was a really great way to make chicken. We used whole wheat panko bread crumbs and it was really crispy and quite tasty. Thanks!
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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Cocoa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 29, 2008
i used to make this all the time when i wasn't counting my calories :o( difference is i don't pound chicken - i slice w/my knife held at a slant and cut pieces 1/2" thickness or less. my secret twist on this recipe is instead of seasoning chicken with salt & pepper - i season w/lemon pepper seasoning. chicken katsu is a staple in Hawaii! serve with tonkatsu sauce or ketchup w/worchestershire sauce mixed in.
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Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA
Living In: Makakilo, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 8, 2008
I followed the recipe exactly as stated, and it turned out very good. Thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 4, 2008
Wow! I've made many recipes from allrecipes.com and this is the first time I've been inclined to write a review. This was wonderful. I followed the recipe exactly except I used chicken tenders without pounding them. Perfect! Those who said it was bland were absolutely correct but MAKE THE SAUCE ( " Sweet & Sour sauce: 3/4 c. white sugar, 2T. brown sugar, 1/3 c. white vinager, 2/3 c. unsweetened pineapple juice (save chunks), 1/4 c. soy sauce, 1T. Ketchup, 2T. cornstarch. Boil until thickened"). The combo is incredible. I made oriental-flavored fried rice and used the sauce for that also. Served up with green beans and it was perfect. If I could find a way to make it without making such a huge mess (dipping and frying - lots crumbs and oil splatters), I'd do it once a week. As another reviewer suggested, I did replace my oil before I did the second batch (I was cooking for 8). However, I made a small 3rd batch with the same oil and had no problems with the panko crumbs burning.
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ldp

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 4, 2008
I've had some sort of "cooker's block" when it comes to frying chicken correctly, so I really appreciated this recipe - all the coating stayed on the chicken as it cooked, and the result was moist and delicious. It was the first time I had used panko crumbs, and actually, this ended up being the recipe on the back of the box, so apparently it is tried and true. You will need to use an exciting sauce to pep up the flavors of your meal as recommended, since there is nothing overtly exotic about the chicken itself.
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 2, 2008
Come on! 5 stars for this? It isn't bad but it is simply breaded chicken with different crumbs. Had I known that the Panko crumbs weren't spiced and basically flavorless, I'd have never tried this.
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Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 25, 2008
The family really enjoyed this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 19, 2008
This was so delicious. I didn't want to stop eating even to have a drink. The sauce from LDYLVBGR is a must. Also, be careful with the heat of the oil as other reviewers have mentioned. I'll definitely share this recipe. So good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Jan. 8, 2008
WOW! 5* for this one! Even my Husband loved it, my kids even cleaned off their plates. I made the sauce like tizzylizz suggested, and boy is this a keeper. For the Katsu, I used chicken tenderloins, cut lengthwise in half, and added in water chestnuts, bamboo shoots, bell peppers and onions to the sauce. " Sweet & Sour sauce: 3/4 c. white sugar, 2T. brown sugar, 1/3 c. white vinager, 2/3 c. unsweetened pineapple juice (save chunks), 1/4 c. soy sauce, 1T. Ketchup, 2T. cornstarch. Boil until thickened"
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 8, 2008
Since the freezer is stashed with tons of frozen chicken breasts, I decided to make these. These are so gooood. I'll be sure to use this recipe again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 28, 2007
We loved this recipe. Very good and easy.
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Cooking Level: Intermediate

Living In: Southington, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 22, 2007
I cut this chicken up into nugget size and let my boys (husband and son) dip it into honey mustard that I also got from this site. I have been using this recipe for a couple of years now and will continue to do so. It's the boys' favorite!!! Thank you so much for this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 16, 2007
This is by far the best one I've tried making! I'm living in Japan and I get chicken exactly like this in restaurants here. It is very good with rice and curry sauce. Absolutely Wonderful!! *****
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Cooking Level: Intermediate

Home Town: Brookville, Pennsylvania, USA
Living In: Kadena, Okinawa, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 10, 2007
I was introduced to Chicken Katsu at a Japanese restaurant near my home, so I was excited to try this recipe in my own kitchen and my husband I loved it! Better than I've had at any restaurant! This chicken is delicious when paired with the "Hot and Sweet Dipping Sauce" from this site. It's also easy to make - you can even make it 2 days ahead of time, so it's ready when you are.
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Cooking Level: Intermediate

Home Town: Hudsonville, Michigan, USA
Living In: Seattle, Washington, USA

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