Chicken katsu or chicken cutlet is not only popular in Japan, but also in here in Hawaii. This dish is prepared with chicken cutlets that are breaded and deep fried. The thickness of each cutlet is around 1 to 2 centimeters and are cut in bite-size strips or pieces. The common part of chicken used in this dish is butterflied chicken thigh. To give the chicken its flavor, it is white-peppered, salted and dipped in flour that is lightly seasoned and then dredged in a mixture of beaten egg and sweet wine, then coated with breadcrumbs before it is deep fried.
To make it more delicious, the dish is usually served with a special tonkatsu sauce or a thick Worcestershire sauce where pureed fruit is used as the main ingredient. In Hawaiian style, it is served with a catsup that is well-seasoned in a mixed plate meal prepared for lunch. Most of the time, it is served with miso soup, rice, and shredded cabbage. For Hawaiians, they serve it with a scoop of traditional macaroni salad and rice. It is also served for dinner with vegetables and rice. It is also served with katsu curry as well as katsudon.
Aside from getting this dish from Japanese restaurants, you can always find this kind of dish from a wide range of Hawaiian restaurants and are paired with different side dishes. Many love ordering this dish since one serving is enough to make you feel full. In other food establishments, they prepare it like a rice bowl dish with chicken on top along with eggs or other ingredients that complement the flavor.