By Request

By Catherine Kekoa Enomoto

Wednesday, February 12, 1997

Katsu Sauce
a tangy favorite

BEATRICE Kaya of Kalihi asked for a recipe for katsu sauce, a favorite of her son's.

"Every year he comes home for the Christmas holidays," she said, recalling a katsu version she once found on a supermarket recipe card. "He used to like that. He said that katsu sauce was the best he ever tasted."

Try a recipe from the "Hawaiian Airlines Flight Attendant Cookbook." The 328-page collection is available by calling A.J. Motooka at 524-7715, or Jim Lee at 524-8038. Or write: Hawaiian Airlines Flight Attendant Cookbook," 608 N. Judd St., Unit F, Honolulu, Hawaii 96817.

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Chicken Katsu

2 pounds boneless chicken breast
1/2 cup flour
2 eggs, beaten
2 cups panko (Japanese-style bread crumbs, available packaged in markets)
Vegetable oil, such as safflower, cottonseed or corn oil

Katsu sauce:

1/3 cup ketchup
1/4 cup shoyu
1/4 cup sugar
1-1/2 teaspoon Worcestershire sauce
Dash pepper
Dash ground red pepper

Dredge chicken in flour, dip in eggs and coat with panko. Heat oil in skillet. Fry chicken until golden brown and cooked through. Cut into 1-inch strips.

Prepare katsu sauce by combining ingredients and stirring well.

Serve chicken with the katsu sauce for dipping.

Makes 8 servings.

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Approximate nutritional analysis per serving: 560 calories, 34 grams total fat, 9 grams saturated fat, 125 milligrams cholesterol, 890 milligrams sodium.*
Approximate nutritional analysis per serving (with skinless chicken breast): 490 calories, 24 grams total fat, 6 grams saturated fat, 120 milligrams cholesterol, 890 milligrams sodium.*

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