Crispy, flavorful delights: the ultimate guide to homemade chicken katsu hawaiian style
Chicken katsu, a beloved dish in Hawaii, tantalizes taste buds with its crispy exterior and tender, juicy interior. This Hawaiian-style twist on the classic Japanese dish incorporates a unique blend of flavors, making it a must-try for food enthusiasts. If you’re eager to recreate this delectable treat at home, follow our comprehensive guide on how to make chicken katsu Hawaiian style.
Gather Your Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
- Vegetable oil for frying
Prepare the Chicken:
1. Pound the chicken breasts to an even thickness using a meat mallet.
2. Season the chicken with salt and pepper on both sides.
3. Set up a breading station with three shallow dishes: one for flour, one for eggs, and one for panko breadcrumbs mixed with Parmesan cheese, garlic powder, and onion powder.
Bread the Chicken:
1. Dip the chicken in the flour, shaking off any excess.
2. Next, dip the chicken in the egg wash.
3. Finally, coat the chicken in the panko mixture, pressing firmly to ensure it adheres.
Fry the Chicken:
1. Heat a large skillet or deep fryer to 350 degrees Fahrenheit.
2. Carefully place the breaded chicken in the hot oil.
3. Fry for 5-7 minutes per side, or until golden brown and cooked through.
4. Drain the chicken on paper towels to remove excess oil.
Make the Hawaiian Gravy:
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
1. In a small saucepan, whisk together the soy sauce, brown sugar, water, cornstarch, ginger, garlic powder, and onion powder.
2. Bring to a boil over medium heat, then reduce heat to low and simmer for 1-2 minutes, or until thickened.
Assemble the Chicken Katsu:
1. Serve the fried chicken on a bed of rice.
2. Pour the Hawaiian gravy over the chicken.
3. Garnish with shredded cabbage or other desired toppings.
Tips for the Perfect Chicken Katsu:
- Use boneless, skinless chicken breasts for a tender and juicy result.
- Pound the chicken to an even thickness to ensure even cooking.
- Season the chicken generously for maximum flavor.
- Use a combination of panko breadcrumbs and Parmesan cheese for a crispy and flavorful crust.
- Fry the chicken at the correct temperature to prevent burning or undercooking.
- Allow the chicken to rest before serving to ensure it remains juicy.
Variations on Hawaiian Chicken Katsu:
- Spicy Chicken Katsu: Add a dash of cayenne pepper or Sriracha to the panko mixture for a spicy kick.
- Garlic Chicken Katsu: Increase the amount of garlic powder in the panko mixture for an extra burst of garlicky flavor.
- Teriyaki Chicken Katsu: Replace the Hawaiian gravy with teriyaki sauce for a sweet and savory twist.
Hawaiian Chicken Katsu: A Culinary Delight
Hawaiian chicken katsu is a delectable dish that combines the crispy texture of Japanese katsu with the unique flavors of Hawaiian cuisine. Whether you’re a seasoned cook or a culinary novice, follow our step-by-step guide to create this mouthwatering dish that will surely impress your family and friends.
Frequently Asked Questions
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs, but they may take longer to cook.
Q: What can I serve with chicken katsu?
A: Rice, shredded cabbage, macaroni salad, or pickled vegetables are all common side dishes for chicken katsu.
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.
