Reviewed: Apr. 17, 2007

A little time consuming frying the chicken. But I made a brown gravy sauce with a little of the drippings to go over the top. My family raved!!!

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Sara's Kitchen

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Reviewed: Apr. 17, 2007

My husband makes this and it is so wonderful! I would say that this is the best chicken that I have ever had!!!! Thanks for sharing your recipe:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Apr. 17, 2007

This is a wonderful recipe!! You must try it with pork too. For those of you that think this wast to bland.................you must eat it with Tonkatsu sauce and hot mustard!! Thank for sharing!!

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paticake

Cooking Level: Expert

Living In: Santa Rosa, California, USA

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Reviewed: Apr. 10, 2007

I love the panko bread crumbs. Makes for wonderfully crunchy chicken. Although leftovers don't reheat well. You loose the crunch. Great recipe!

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blgardner

Cooking Level: Intermediate

Living In: Ossian, Indiana, USA

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Reviewed: Mar. 26, 2007

I am a frying novice and had trouble finding the right oil temperature. It was too cool when I started and the chicken absorbed too much oil and took awhile to cook. The flavors were still excellent! I served with a warm sauce of honey, mustard and white wine.

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schmerna

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2007

Great! Feels like I am eating shrimp. Maybe next time I will try coconut with it. It definatly needs dipping sauce. we tried sweet and sour sauce 2 and Tonkatsu sauce. They were ok with it but next time I will try the sauce we use with shrimp. 1 cup of sugar, 1/2 a cup of vinegar, 3 tablespoons of soy sauce and 3 tablespoons of water. Cook in a small pot for about 10 minutes. http://allrecipes.com/Recipe/Sweet-and-Sour-Drumettes/Detail.aspx

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Joey Escalante

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Reviewed: Mar. 5, 2007

This was a good recipie I double dipped the chicken for an extra crispy crust and I seasoned the chicken in the and let it marinate in the fridge before frying it.

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Camille

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Camp Pendleton, California, USA

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Reviewed: Mar. 4, 2007

I tried this for dinner tonite. Came out really moist to the point where it almost squirted at me when i cut into it. you can also cut the chicken into strips and make them like nuggets. I used sweet and sour to dip my chicken in and i also used brown rice in my steamer. Very good!

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mykidsdontlikenada

Cooking Level: Intermediate

Home Town: Redwood City, California, USA

Living In: Morgan Hill, California, USA

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Reviewed: Mar. 3, 2007

This was delicious. I served this with a side of chicken fried rice and a cabbage salad, which I made using a bag of cole slaw mix and used the dressing from the Asian Chicken Salad recipe on this site to pour over the cole slaw. I also used another reviewer's tonkatsu sauce recipe, to dip the chicken. This meal will become a part of my dinner rotation, for sure.

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BUCKAROONI

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Greenwood Lake, New York, USA

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Reviewed: Mar. 2, 2007

Ok I made this recipe this evening ,and I had to run over to the computer right after dinner. It was so tasty we just loved it. I am now in love with Panko bread crumbs! I think it is perfect just the way it is and if someone feels it needs more of a kick that is easy to do with different spices! Thank you!

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Dorothy F

Cooking Level: Expert

Living In: Yorktown Heights, New York, USA

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Reviewed: Feb. 19, 2007

Very good! My husband made this and followed the directions, although he ended up needing more of all the breading ingredients, and used less oil for frying. It seems like everyone has a tonkatsu sauce recipe. Here's mine for a tangy, yummy sauce: 1/4 c. ketchup, 1/3 c. soy sauce, 1/4 c. worchester sauce, 1 tbsp hoisin sauce, garlic powder and pepper to taste. Thanks for the recipe!

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Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 17, 2007

this is soooo good. We serve soy suace with it and its fabulous. I also made this recipe using peppers in place of the chicken and its great as well-like vegetable tempura.

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HROSE2

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Lindenhurst, Illinois, USA

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Reviewed: Feb. 16, 2007

the chicken by itself was very bland. Loved the texture, the quick cooking, stayed moist, but needs more flavor. Maybe some garlic, season salt, etc. before frying. Served with rice and sweet & sour sauce.

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THELAWRENCES

Cooking Level: Expert

Home Town: Missoula, Montana, USA

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Reviewed: Feb. 13, 2007

My family loves this! I add a bit of garlic powder to regular flower mix to add a little bit of twist and it is just delicious~ Also, Katsu sauce by Kikkoman is just great with this~

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YummyTummy

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Reviewed: Feb. 2, 2007

This is one of those dishes that everyone in my family will eat. Even though it is fried, the chicken and coating were rather delicate. I served it with steamed rice, and shredded cabbage tossed with rice vinegar, soy sauce and sesame oil. I also made a tonkatsu sauce by simmering 1/2 C Ketchup, 1/4 C Worcestershire sauce, 1/4 C. dry white wine, 1 T minced Ginger, 2 cloves minced garlic, 1 T sugar, 1 T soy sauce, 2 T mirin, and a splash of water (it cooked for about 30 minutes). I fried the chicken in batches and held them in a 350 degree F oven until everything was ready to serve. Thanks for the recipe!

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squawk93

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 1, 2007

Winner Dinner! Everyone loved this. I ended up having to change it a bit when I realized I didn't have enough chicken breasts for 6 of us & had to stretch it. Instead of full breats, I cubed it in 1"-2" pieces and then followed the recipe directions (including pounding them)--however, this change did require using more flour/egg/panko bread crumbs. Basically I ended up making chicken type nuggets (only better!). Places the nuggets over Jasmine rice & topped with 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 and then I added 1 thinly sliced green pepper & cut up pineapple chuncks. Topped with sliced green onion. Fed my family of 6 for a lot less $$$$ then the local Chinese carry-out & they said they liked mine better! :)

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Jan. 24, 2007

My husband loved this recipe, it's a keeper.

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nwfungal

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Reviewed: Jan. 23, 2007

Great recipe! Came out crispy and juicy! Perfect :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jan. 21, 2007

one of my all-time favorites...and so easy to make too! takes just as good as the katsu i've had at japanese restaurants (or better maybe!) thanks for sharing!

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miss_newlywed

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Reviewed: Jan. 20, 2007

YUMMY .. Thanks for the recipe this is a keeper. I made this with pork instead of Chicken .. I'm going to try using Chicken next time I make this recipe, I bet its going to be just as good as the pork! I ate this with some sticky white rice, Kim chee cucumbers, and some store bought tongkatsu sauce. Thanks again!

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