This is a Japanese recipe (the word ‘katsu’ refers in Japanese to the fried chicken) which is also a popular favorite in Taiwan – so much so that there is an adapted Taiwanese version known as Pai-Gu Fan which uses pork chops on the bone and is similarly prepared but substitutes tapioca flour for Panko breadcrumbs. Both should be available in Asian supermarkets. This is delicious with steamed rice or a serving of Chinese flat udon noodles.
© 2006 Ching-He Huang. All rights reserved.