Hawaiian Chicken Katsu Food

CHICKEN KATSU

Steps:

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

CHICKEN KATSU

Steps:

• Trim the fat from the chicken thighs and filet them to uniform pieces approximately ½ inch thick. Combine the thighs with the salt, white pepper and garlic powder. Combine eggs and milk to make an egg wash. Place in a 9x13 pan.
• Combine eggs and milk to make an egg wash. Place in a 9x13 pan. Place the flour and panko in a separate 9x13 pan. Prepare a clean 9x13 pan or half sheet tray to hold the breaded chicken.
• Using the standard breading procedure, start by taking a piece of chicken, lightly dusting it in the flour. Then, place the dusted piece from the flour into the egg wash. Remove from the egg wash and allow the excess to drip off. Place the chicken into the panko and completely cover the top with more of the bread crumbs. Press the chicken well to allow the panko to fully adhere to the chicken. Remove the piece and place it on the clean sheet tray. Continue with the rest of the chicken, placing wax paper between the layers.
• To cook the chicken:.
• Place the canola oil into a heavy gauge 10 inch pot and heat to 325 degrees. Fry the chicken in batches until golden, approximately 5 minutes. Test the first piece for doneness. Drain on paper towels, a rack works well. Continue with the rest of the chicken. When the frying is done, after the chicken has rested ,take the chicken and slice into strips.
• Serve with Katsu sauce or sweet chili sauce.

EASY CHICKEN KATSU

Steps:

• For the Sauce:.
• Add sauce ingredients to a bowl one by one, mixing in between.
• For the Chicken:.
• Place flour, eggs, and panko in separate bowls.
• Lightly salt chicken then dip in eggs, then in flour, then in eggs, then in panko.
• Deep fry or pan fry at medium heat until lightly brown.
• Serve with sauce and hot rice.

HAWAIIAN STYLE KATSU SAUCE

Steps:

• In a bowl, stir together the ketchup, mustard powder, garlic powder, pepper, Worcestershire sauce and pineapple (optional). Cover and refrigerate for at least 1 hour to blend the flavors before serving.
• Store leftovers in refrigerator.

CHICKEN KATSU & HOMEMADE KATSU SAUCE

Steps:

• Clean the chicken thighs and remove any skin and bones. Make sure it has the same thickness through and if there are thicker areas, fileting these thicker areas with a shallow cut so they lay flat.
• Combine the garlic powder, salt, and pepper in a bowl.
• Thoroughly coat the chicken pieces with this seasoning. Marinate for 15 minutes while you prepare the katsu sauce and prepare for dredging.
• Add all the ingredients for the katsu sauce in a bowl and whisk until it's fully incorporated. Set aside.
• Put the flour, beaten egg, and panko into 3 separate shallow containers.
• Dip the chicken thigh pieces into the flour and thoroughly coat.
• Then dip into the egg, letting any excess drip off.
• Lastly, coat completely with the panko. Place the coated chicken thigh on a wire rack. Repeat with all the chicken.
• Preheat the oil to 350 °F over medium heat in a heavy bottom pan. Carefully lower each chicken piece into the oil and for about 1 minute per side or until golden brown. Don't crowd the pot. Use a thermometer to make sure it's done (145 °F internally).
• Serve chicken with rice and katsu sauce.