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Juicy Hawaiian Chicken Katsu

Deliciously Juicy Hawaiian Chicken Katsu with Homemade Sauce

Enjoy Juicy Hawaiian Chicken Katsu, a delightful blend of panko-furikake coated chicken that brings island flavors to your table.
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Prep Time 15 minutes
Cook Time 15 minutes
Optional Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lb chicken breasts Boneless and skinless, pounded to ½-inch thickness
  • 1 cup all-purpose flour Provides structure and crispiness
  • 1.5 tsp garlic powder Adds flavor
  • 1.25 tsp salt Enhances taste
  • 0.5 tsp black pepper Adds mild heat
For the Breading
  • 3 pcs eggs beaten for coating
  • 3 tbsp soy sauce Infuses umami
  • 1 tsp toasted sesame oil Adds nuttiness
  • 1 dash hot sauce For spice
  • 2.25 cups panko breadcrumbs Creates a crispy texture
  • 0.5 cup furikake Enhances savory flavor
For Frying
  • 1.5 cups canola oil Ideal for frying
For the Katsu Sauce
  • 0.25 cup ketchup Base of the sauce
  • 1 tbsp Worcestershire sauce Adds tanginess
  • 1.5 tbsp brown sugar Balances flavors
  • 2 tsp sriracha Adjust for spice
  • 0.25 tsp ground ginger Adds warmth
For Serving
  • 3 cups steamed Calrose rice Serves as a base
  • 1 bunch chives finely chopped, for garnish
  • 0.5 cup kimchi Tangy accompaniment

Equipment

  • meat mallet
  • Bowls for breading station
  • large skillet
  • Slotted Spatula

Method
 

Cooking Steps
  1. Pat the chicken breasts dry and slice them in half horizontally. Pound to about ½-inch thickness.
  2. Set up a breading station with flour mixture, egg mixture, and panko-furikake mixture in separate bowls.
  3. Coat the chicken by dredging in flour, dipping in egg mixture, and pressing into panko-furikake.
  4. Optionally, let the coated chicken rest for 5-10 minutes on a wire rack.
  5. Prepare the katsu sauce by mixing ketchup, Worcestershire sauce, brown sugar, sriracha, and ground ginger.
  6. Heat canola oil in a skillet to 350°F.
  7. Fry the breaded chicken in batches for 4-5 minutes on each side until golden brown and reach an internal temp of 165°F.
  8. Drain the fried chicken on paper towels before slicing into strips.
  9. Serve the sliced chicken over steamed rice, drizzled with katsu sauce, and garnish with chives and kimchi.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin C: 2mgCalcium: 4mgIron: 10mg

Notes

Ensure even pounding of chicken for consistent cooking and maintain oil temperature for a crispy coating.

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