Chicken katsu
Tori katsu or Chiken katsu(Japanese for chicken cutlet[1]), is a popular Japanese dish in Hawaii.[2] It consists of a breaded, deep-fried Chicken cutlet one to two centimeters thick and sliced into bite-sized pieces or strips, generally served with shredded cabbage and/or miso soup. Generally a butterflied chicken thigh is used; it is usually salted, white-peppered and dipped in a lightly seasoned flour, then dredged in a beaten egg with some Japanese sweet wine added, then coated in Japanese panko breadcrumbs before being deep fried.
It is generally served with tonkatsu sauce (a type of thick Japanese Worcestershire sauce that uses pureed fruit as a principal ingredient, トンカツソース: tonkatsu sōsu), or a well-seasoned ketchup in a Hawaiian mixed plate lunch meal served with rice as part of a two or three item combo, or by itself as a dinner entree with rice and vegetable.
In Hawaii, torikatsu, (commonly referred to as "chicken katsu") is as common as pork katsu (tonkatsu) and is also served as Katsu curry and Katsudonburi/ Katsudon in place of Tonkatsu (pork katsu) in local plate-lunch restaurants and in fine-dining Japanese establishments alike.