Why Make This Recipe
Hawaiian Chicken Katsu is a dish that will win over your taste buds! It combines crispy fried chicken with a plush, juicy interior. The unique blend of flavors and textures brings a taste of the islands right to your table. Plus, it’s easy to make and perfect for any meal. This recipe will leave you wanting more, making it a great choice for family dinners or gatherings with friends.
How to Make Irresistibly Juicy Hawaiian Chicken Katsu
Making Hawaiian Chicken Katsu is simple and fun. You’ll coat chicken pieces in a crispy batter, fry them to golden perfection, and serve them with a sweet and tangy sauce. Here’s how to do it!
Ingredients
- 2 pieces Chicken Breasts (Can substitute with chicken thighs.)
- 1 cup All-Purpose Flour (For coating.)
- 1 cup Panko Breadcrumbs
- 1 teaspoon Garlic Powder (Fresh minced garlic can be substituted.)
- 1 teaspoon Salt (Can omit for low-sodium option.)
- 1 teaspoon Black Pepper (Adjust to preference.)
- 2 pieces Eggs (Whisked.)
- 1 tablespoon Furikake (Essential seasoning.)
- 1 cup Canola Oil (For frying.)
- 1/2 cup Ketchup (Can substitute with BBQ sauce.)
- 1 tablespoon Worcestershire Sauce (Can replace with soy sauce.)
- 1 tablespoon Brown Sugar (Honey or agave can be used.)
- 1 teaspoon Sriracha (Omit for less spice.)
- 1 teaspoon Ground Ginger (Fresh ginger can be substituted.)
- 2 cups Steamed Calrose Rice (Any rice variety can work.)
- 1 tablespoon Chives (Can be replaced with green onions.)
- 1 cup Kimchi (Optional side.)
Directions
- Begin by preparing your chicken. If using chicken breasts, slice them in half to make them thinner and more tender.
- Set up three bowls. In the first bowl, place the all-purpose flour. In the second, whisk the eggs. In the third bowl, combine the panko breadcrumbs, garlic powder, salt, black pepper, and furikake.
- Dredge each piece of chicken in the flour, shaking off any excess. Next, dip it in the whisked eggs, then coat it with the breadcrumb mixture.
- Heat the canola oil in a large skillet over medium heat. Once hot, carefully place the breaded chicken in the pan. Fry for about 5 minutes on each side or until they are golden brown and cooked through.
- While the chicken cooks, make the sauce. In a bowl, mix together ketchup, Worcestershire sauce, brown sugar, sriracha, and ground ginger. Adjust to taste.
- Once the chicken is done, remove it from the skillet and let it drain on paper towels.
- Serve the chicken katsu over a bed of steamed rice, drizzled with the sauce. You can add chopped chives or green onions for garnish and serve kimchi on the side if you like.
How to Serve Irresistibly Juicy Hawaiian Chicken Katsu
Plate your chicken katsu with steaming hot rice and drizzle it generously with the sauce. You can add a side of kimchi to elevate your dish. This meal is perfect for sharing, so consider serving it family-style on a big plate.
How to Store Irresistibly Juicy Hawaiian Chicken Katsu
If you have leftovers, let the chicken cool completely before placing it in an airtight container. You can keep it in the refrigerator for 3 to 4 days. To reheat, place it in an oven at a low temperature until warmed through for the best texture.
Tips to Make Irresistibly Juicy Hawaiian Chicken Katsu
- Be sure the oil is hot enough before frying to get that nice crispy texture.
- If you want extra crunch, you can double-bread the chicken by dipping it back in the egg and then again in the breadcrumbs.
- For a healthier option, try baking the breaded chicken instead of frying.
Variation
You can add a twist by incorporating other flavors into the sauce, such as a splash of pineapple juice for a fruity touch. Additionally, you can serve the chicken with a fresh salad instead of rice for a lighter meal.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great and will give you extra juiciness!
Is this recipe suitable for kids?
Absolutely! It’s crispy, tasty, and can be adapted for different spice levels.
Can I make the chicken katsu in advance?
Yes, you can bread the chicken ahead of time and store it in the fridge. Fry it just before serving for the best results.
Hawaiian Chicken Katsu
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
Enjoy crispy fried chicken with a juicy interior and a unique blend of flavors in this Hawaiian Chicken Katsu recipe.
Ingredients
- 2 pieces Chicken Breasts (or thighs)
- 1 cup All-Purpose Flour
- 1 cup Panko Breadcrumbs
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 pieces Eggs (whisked)
- 1 tablespoon Furikake
- 1 cup Canola Oil (for frying)
- 1/2 cup Ketchup
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Brown Sugar
- 1 teaspoon Sriracha
- 1 teaspoon Ground Ginger
- 2 cups Steamed Calrose Rice
- 1 tablespoon Chives (or green onions)
- 1 cup Kimchi (optional)
Instructions
- Begin by preparing your chicken. Slice chicken breasts in half for tenderness.
- Set up three bowls: one with flour, one with whisked eggs, and one with breadcrumbs mixed with garlic powder, salt, pepper, and furikake.
- Dredge each chicken piece in flour, then dip in eggs, and coat with the breadcrumb mixture.
- Heat canola oil in a skillet over medium heat. Carefully place chicken in the pan.
- Fry for about 5 minutes on each side until golden brown and cooked through.
- Mix the sauce ingredients together in a bowl: ketchup, Worcestershire sauce, brown sugar, sriracha, and ground ginger.
- Remove the chicken from the skillet and let it drain on paper towels.
- Serve the chicken katsu over a bed of steamed rice, drizzled with sauce, and garnished with chives or green onions. Optional: serve with kimchi.
Notes
Ensure oil is hot enough before frying for the best texture. For added crunch, double-bread the chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 180mg
