Hawaiian Chicken Katsu Recipes

Steps:

• 1. 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)***
• 2. 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.
• 3. 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.

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.

Steps:

• 1. Flatten chicken pieces into 1/4 inch thick pieces.
• 2. Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.
• 3. Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.
• 4. Heat about 2 inches of oil in a skillet to 350 degrees.
• 5. Dredge chicken in flour, dip in eggs and coat with panko in that order.
• 6. Fry chicken in batches until golden brown on both sides; drain on paper towels.
• 7. To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.
• 8. Cut into one inch slices and serve hot with katsu sauce.