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Easy Hawaiian Chicken Katsu

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A delightful twist on the classic Japanese dish, offering a perfect blend of crispy, savory, and sweet flavors.

Ingredients

  • 2 lb chicken breasts (halved lengthwise and pounded to 1/2-inch thickness)
  • 1 cup all-purpose flour
  • 1 1/2 tsp garlic powder
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 3 eggs (beaten until no streaks remain)
  • 3 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 dash hot sauce
  • 2 1/4 cups panko breadcrumbs
  • 1/2 cup furikake (a Japanese seasoning with seaweed and sesame)
  • 1 1/2 cups canola oil
  • 1/4 cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 1/2 tbsp brown sugar
  • 2 tsp sriracha
  • 1/4 tsp ground ginger
  • 3 cups steamed Calrose rice
  • 1 bunch chives, finely chopped
  • 1/2 cup kimchi

Instructions

  1. Begin by halving the chicken breasts lengthwise. Gently pound them to about 1/2-inch thickness for even cooking.
  2. In one shallow bowl, combine the flour, garlic powder, salt, and pepper. In a separate bowl, beat the eggs until smooth. In a third bowl, mix the panko breadcrumbs with furikake for added flavor.
  3. Dredge each chicken piece in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, press the chicken into the panko mixture, ensuring it is fully coated.
  4. In a large skillet, heat the canola oil over medium-high heat. To test if it’s hot enough, drop a small piece of bread into the oil; it should sizzle immediately.
  5. Carefully add the chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for about 4-5 minutes per side or until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F.
  6. In a small saucepan, whisk together the ketchup, Worcestershire sauce, brown sugar, sriracha, and ground ginger. Cook over low heat until warmed through.
  7. Plate the crispy chicken katsu alongside steamed Calrose rice, and drizzle with the sauce. Garnish with chopped chives and serve with kimchi on the side.

Notes

Use fresh panko breadcrumbs for optimal crispiness. Keep an eye on the oil temperature while frying.

Find it online: https://www.nofussrecipe.com/easy-hawaiian-chicken-katsu/