Crazy Katsu is one of those restaurants that has managed to last beyond buzz, gimmicks, trends, and the rest, by doing one thing: serving simple, good, hearty and filling food.

It is one of the enduring restaurants that holds a special place in our hearts. With their unique recipe that combines Filipino tastes with a classic Japanese dish, Crazy Katsu’s Chicken Katsu is a top comfort dallas filipino restaurant dish.

We could eat this every single day for lunch and be happy.

Swimming in an acidic and somewhat sweet sauce, the chicken soaks up all the flavor without getting soggy and losing its crunch. We piled it on top of a bed of cabbage, which tricks you into thinking you’re eating sort of healthy for the new year? Or not.

Crazy Katsu Chicken Katsu Food Hack

  • Serves: 2 people
  • Active time: 1 hour
  • Total time: 1 hour
  • Difficulty: Medium



  • ½ cup citrus soy sauce
  • ¼ cup water
  • 1 tbsp. sugar

Fried Chicken

  • 2 large chicken thighs, boneless and skin on
  • ½ cup cornstarch
  • 1 tbsp. baking powder
  • ½ tbsp. salt


  • Oil, for frying


  • 2 cups cabbage, shredded
  • ¼ cup spring onions, chopped
  • 4 red chilies, chopped
  • Rice, for serving


  1. In a small pot, mix together the soy sauce, water, and sugar.
  2. Bring to a boil until the sugar is dissolved, then remove from heat and set aside.
  3. In a large bowl, whisk the cornstarch, baking powder, and salt until combined.
  4. Add in the chicken wings and toss until evenly coated.
  5. Set aside for 10 minutes.
  6. Heat oil in a large skillet until the temperature comes up to 375F.
  7. Fry the coated chicken thighs, tapping off the excess breading before dropping in the oil.
  8. Fry the thighs for 8-12 minutes or until golden brown and cooked through.
  9. Remove the thighs from the oil and set on a baking sheet with a rack or paper towels to dry.
  10. Divide cabbage amongst two plates, then divide sauce and pour over cabbage.
  11. Take chicken thighs and cut into strips.
  12. Place a cut chicken thigh over each plate of cabbage.
  13. Garnish with spring onions and chili before serving.

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