Get The Most Out Of Your Chicken Katsu: How To Make It Hawaiian Style
Chicken katsu is a beloved culinary staple in Hawaii, tantalizing taste buds with its crispy, panko-crusted exterior and succulent chicken interior. This guide will walk you through the steps on how to make this mouthwatering dish in the comfort of your kitchen, capturing the authentic Hawaiian flavors.
Ingredients:
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Panko Crust:
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Sauce:
- 1 cup tonkatsu sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
For Serving:
- Steamed rice
- shredded cabbage
- lemon wedges
Instructions:
Prepare the Chicken:
1. Trim any excess fat from the chicken breasts.
2. Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
3. In a shallow bowl, combine the cornstarch, flour, salt, and pepper.
4. Dredge the chicken breasts in the seasoned flour mixture, shaking off any excess.
Create the Panko Crust:
1. In a separate shallow bowl, combine the panko breadcrumbs, Parmesan cheese, parsley, garlic powder, and onion powder.
2. Dip the floured chicken breasts into the panko mixture, pressing firmly to adhere the crumbs.
Fry the Chicken:
1. Heat 1 inch of vegetable oil in a large skillet or deep fryer to 375°F (190°C).
2. Carefully place the breaded chicken breasts into the hot oil and fry for 5-7 minutes per side, or until golden brown and cooked through.
3. Drain the chicken on paper towels.
Make the Sauce:
1. In a small saucepan, whisk together the tonkatsu sauce, soy sauce, honey, ginger, and garlic.
2. Bring the sauce to a simmer over medium heat and cook for 5 minutes, or until thickened.
Assemble the Dish:
1. Slice the fried chicken breasts into strips.
2. Serve the chicken katsu over steamed rice with shredded cabbage on the side.
3. Drizzle the tonkatsu sauce over the chicken and serve with lemon wedges for a refreshing touch.
Tips:
- For a crispier crust, double-coat the chicken by dipping it in the flour mixture twice before the panko crumbs.
- To make the sauce ahead of time, prepare it up to 3 days in advance and store it in the refrigerator.
- Don’t overcrowd the pan when frying the chicken. Fry in batches to ensure even cooking.
- Serve the chicken katsu immediately for the best flavor and texture.
Variations:
- Add a Hawaiian twist by serving the chicken katsu with a side of macaroni salad.
- Top the chicken katsu with a drizzle of spicy sriracha mayonnaise for an extra kick.
- Experiment with different panko breadcrumb flavors, such as lemon-herb or garlic-infused.
The Hawaiian Connection:
Chicken katsu was introduced to Hawaii by Japanese immigrants in the early 1900s. Over time, it evolved to include local ingredients and flavors, creating a unique Hawaiian version of this classic dish. The crispy panko crust and sweet-savory tonkatsu sauce are hallmarks of the Hawaiian chicken katsu experience.
Culinary Delight:
Homemade chicken katsu Hawaiian style is a culinary delight that combines the flavors of Japan and Hawaii. With its crispy exterior and succulent interior, this dish is sure to satisfy cravings and evoke memories of the Aloha State.
Questions You May Have
Q: Can I use chicken thighs instead of breasts for this recipe?
A: Yes, chicken thighs can be used. They will take slightly longer to cook, so adjust the frying time accordingly.
Q: What can I do if I don’t have tonkatsu sauce?
A: You can use teriyaki sauce or a mixture of soy sauce, honey, and ketchup as a substitute.
Q: How do I store leftover chicken katsu?
A: Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.