Description
Enjoy crispy fried chicken with a juicy interior and a unique blend of flavors in this Hawaiian Chicken Katsu recipe.
Ingredients
Scale
- 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