Hawaiian Chicken Katsu Recipes

CHICKEN KATSU

Steps:

• Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
• Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE

Steps:

• For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
• Heat oil in deep-fryer to 350 degrees F (175 degrees C).
• Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
• Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

CHICKEN KATSU

Steps:

• Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
• Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
• Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
• Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
• Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
• Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.

HAWAIIAN CHICKEN KATSU

Steps:

• Open the chicken thighs and flatten with a rolling pin.
• Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
• Coat chicken in the egg batter, then the roll in panko crumbs.
• Fry in oil (maximum 325 degrees) until brown and crispy.
• To make sauce:
• Combine all ingredients and bring to a boil.
• Add cornstarch dissolved in water to thicken. Chill and serve.
• Cut chicken into strips and serve with sauce.

CHICKEN KATSU

Steps:

• For the katsu sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl. Set aside.
• For the chicken: Set a wire rack in a baking sheet or line a large plate with a paper towel and set aside. Place the flour, eggs and panko into 3 separate large shallow bowls. Stir together 1 teaspoon salt and 1 teaspoon pepper in a small bowl and then sprinkle the mixture on both sides of the cutlets. Working with 1 cutlet at a time, dredge it in the flour, dip it into the eggs, and then coat it with the panko, gently pressing both sides into the panko to make sure it adheres well. Transfer the cutlet to a plate and repeat with the remaining cutlets.
• Heat the oil in a large skillet over high heat until it reaches about 350 degrees F on a deep-fry thermometer. (To test for readiness, sprinkle a few pieces of panko into the oil. It should bubble vigorously.)
• Working with 2 cutlets at a time to prevent crowding, cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to the prepared wire rack or plate, season with salt and let rest for 2 minutes. Meanwhile, repeat with the remaining 2 cutlets. (See Cook's Note.)
• Slice each cutlet crosswise into 1/2-inch strips, lay on a bed of sliced cabbage and serve with the katsu sauce, rice and a lemon wedge.

CHICKEN KATSU

Steps:

• Trim the fat from the chicken thighs and filet them to uniform pieces approximately ½ inch thick. Combine the thighs with the salt, white pepper and garlic powder. Combine eggs and milk to make an egg wash. Place in a 9x13 pan.
• Combine eggs and milk to make an egg wash. Place in a 9x13 pan. Place the flour and panko in a separate 9x13 pan. Prepare a clean 9x13 pan or half sheet tray to hold the breaded chicken.
• Using the standard breading procedure, start by taking a piece of chicken, lightly dusting it in the flour. Then, place the dusted piece from the flour into the egg wash. Remove from the egg wash and allow the excess to drip off. Place the chicken into the panko and completely cover the top with more of the bread crumbs. Press the chicken well to allow the panko to fully adhere to the chicken. Remove the piece and place it on the clean sheet tray. Continue with the rest of the chicken, placing wax paper between the layers.
• To cook the chicken:.
• Place the canola oil into a heavy gauge 10 inch pot and heat to 325 degrees. Fry the chicken in batches until golden, approximately 5 minutes. Test the first piece for doneness. Drain on paper towels, a rack works well. Continue with the rest of the chicken. When the frying is done, after the chicken has rested ,take the chicken and slice into strips.
• Serve with Katsu sauce or sweet chili sauce.