Ll Hawaiian Chicken Katsu Recipes

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HAWAIIAN CHICKEN KATSU



Hawaiian Chicken Katsu image

I found this recipe on the net courtesy of L&L Hawaiian Barbecue restaurant. For those of you who eat at this restaurant, you know how good their food is! Serve this with a scoop of macaroni salad and a scoop of rice to give it that island flair!

Provided by Iron Woman

Categories     Healthy

Time 25m

Yield 5-7 serving(s)

Number Of Ingredients 19

2 eggs
3/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1 cup water
4 lbs boneless skinless chicken thighs
1 lb panko breadcrumbs
1/2 cup Worcestershire sauce
1 cup ketchup
1 cup sugar
2 1/2 cups water
1/3 teaspoon salt
1/4 teaspoon chicken bouillon
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
2 -3 dashes Tabasco sauce
1/2 teaspoon cornstarch, mixed with
1/2 cup water

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.

Nutrition Facts : Calories 1118.9, Fat 21.1, SaturatedFat 5.4, Cholesterol 376.6, Sodium 2090.7, Carbohydrate 141, Fiber 4.5, Sugar 59.3, Protein 87.1

CHICKEN KATSU



Chicken Katsu image

This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.

Provided by sakuraiiko

Categories     World Cuisine Recipes     Asian     Japanese

Time 20m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed

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.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 22.2 g, Cholesterol 118.4 mg, Fat 11.4 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 2.4 g, Sodium 250.7 mg, Sugar 0.1 g

CHICKEN KATSU



Chicken Katsu image

Chicken Katsu is a staple at any Hawaiian plate lunch joint, the dish is based on an old Japanese recipe for beef and pork called "Tonkatsu". Although there were already half a dozen recipes for it on here, none of them were close to the recipe I have so, let's proceed ;-)

Provided by Kana K.

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs chicken thighs, boneless skinless
1/2 teaspoon salt, to taste
1/2 teaspoon white pepper, to taste
1/2 teaspoon garlic powder
1 egg
1/2 cup milk
1/2 lb panko breadcrumbs (japanese breadcrumbs)
1 quart canola oil
1/4 cup ketchup
1/2 cup Worcestershire sauce
2 tablespoons soy sauce
2 dashes Tabasco sauce
1/4 teaspoon pepper, to taste

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.

Nutrition Facts : Calories 2717.7, Fat 258.1, SaturatedFat 27.5, Cholesterol 241.8, Sodium 1919.2, Carbohydrate 53.9, Fiber 2.8, Sugar 10.6, Protein 50.7

ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE



Ashley's Chicken Katsu with Tonkatsu Sauce image

A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes.

Provided by BASKETBALLGIRL

Categories     World Cuisine Recipes     Asian     Japanese

Time 30m

Yield 2

Number Of Ingredients 11

½ cup Worcestershire sauce
¼ cup ketchup
2 tablespoons soy sauce
pepper to taste
2 cups vegetable oil, for deep-fat frying
½ cup all-purpose flour
½ cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 green onion, thinly sliced

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.

Nutrition Facts : Calories 718.3 calories, Carbohydrate 73.1 g, Cholesterol 136.5 mg, Fat 36.8 g, Fiber 1.6 g, Protein 30.2 g, SaturatedFat 6.8 g, Sodium 2290.2 mg, Sugar 14.6 g

CHICKEN KATSU WITH KATSU SAUCE (L&L HAWAIIAN BARBECUE)



Chicken Katsu with Katsu Sauce (L&L Hawaiian Barbecue) image

I used to go to L&L Hawaiian Barbecue all the time when I lived in Las Vegas, but since I have moved out of state to a small town there isn't any L&L's here. There is not much of anything to be honest. so I was craving Chicken Katsu and wanted to try and make it here at home to best match the chicken katsu from L&L that my husband and I love. I found this hidden recipe online (was not easy to find) and is now one of my favorites to make here at home! I can easily make this here at home and don't have to drive 150 some miles south just to have some delicious chicken katsu! ***The sauce is so delicious, you just HAVE to serve it with the chicken!*** ENJOY!

Provided by Hope Vaillancourt @MissHopie87

Categories     Chicken

Number Of Ingredients 17

2 large eggs
3/4 cup(s) cornstarch
1/4 teaspoon(s) ground pepper
1/4 teaspoon(s) garlic powder
1 cup(s) water
15 - 20, 4 pound(s) chicken thighs, boneless & skinless
1 pound(s) panko bread crumbs
KATSU SAUCE
1/2 cup(s) worcestershire sauce
1 cup(s) ketchup
1 cup(s) sugar
2 1/2 cup(s) water
1/3 teaspoon(s) salt
1/4 teaspoon(s) chicken bouillon
1/4 teaspoon(s) ground pepper
1/4 teaspoon(s) garlic powder
2-3 dash(es) tabasco sauce

Steps:

  • To make sauce: Combine all ingredients and bring to a boil. Add cornstarch dissolved in water to thicken. Chill and serve. **I would always make the sauce first to chill for a few hours before the chicken was ready (the sauce thickens in the refrigerator)***
  • Open the chicken thighs and flatten. In a bowl, combine eggs, cornstarch, pepper, garlic powder, and water. In a separate bowl pour in your panko bread crumbs. First dip the chicken in the egg batter to coat, then dip chicken in the panko bread crumbs. Fry in oil (maximum 325 degrees) until brown and crispy.
  • Cut chicken into strips and serve with sauce. Serve with a few scoops of hot, sticky, white rice and a scoop of macaroni salad for a true plate lunch special like L&L Hawaiian Barbecue! Serves 7-10.

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