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hawaiian chicken katsu

Juicy Hawaiian Chicken Katsu

Delicious Juicy Hawaiian Chicken Katsu recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 1800
Ingredients Method

Ingredients
  

For the chicken
  • 2 lb chicken breasts (halved lengthwise and pounded to 1/2-inch thickness)
  • 1 cup all-purpose flour
  • 1 1/2 tsp garlic powder
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 3 eggs (beaten until no streaks remain)
  • 3 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 dash hot sauce
  • 2 1/4 cups panko breadcrumbs
  • 1/2 cup furikake
  • 1 1/2 cups canola oil for frying
For the katsu sauce
  • 1/4 cup ketchup
  • 1 tbsp worcestershire sauce
  • 1 1/2 tbsp brown sugar
  • 2 tsp sriracha
  • 1/4 tsp ground ginger
For serving
  • 3 cups steamed Calrose rice
  • 1 bunch chives, finely chopped
  • 1/2 cup kimchi

Method
 

  1. Pat the chicken breasts dry with paper towels, then slice each one in half lengthwise to create thinner pieces. Place each piece between plastic wrap and pound to an even 1/2-inch thickness using a meat mallet—this ensures even cooking and a tender result. Set up three shallow bowls for breading: in the first bowl, whisk together flour, garlic powder, salt, and black pepper; in the second bowl, combine beaten eggs, soy sauce, toasted sesame oil, and hot sauce until well blended; in the third bowl, mix panko breadcrumbs with furikake until evenly distributed. Arrange these bowls in a line for efficient assembly-line breading.
  2. Working with one piece at a time, coat the chicken thoroughly in the flour mixture, shaking off excess. Dip it into the egg mixture, letting excess drip off, then press it into the panko-furikake mixture, coating both sides evenly and pressing gently so the coating adheres. Place breaded chicken on a clean plate or parchment paper. I like to let the breaded chicken sit for 5-10 minutes before frying—this helps the coating stick better and creates a crispier crust.
  3. While the chicken rests, combine ketchup, worcestershire sauce, brown sugar, sriracha, and ground ginger in a small bowl, stirring until the brown sugar dissolves completely and the sauce is smooth. Taste and adjust seasonings if needed—the sauce should balance sweet, savory, and a touch of heat. Set aside until ready to serve.
  4. Heat canola oil to 350°F in a large skillet over medium-high heat. Once the oil reaches temperature, carefully place breaded chicken pieces into the hot oil, working in batches to avoid overcrowding the pan. Fry for 4-5 minutes on the first side until golden brown, then flip and fry for another 4-5 minutes until the second side is equally golden and the internal temperature reaches 165°F. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
  5. Slice the fried chicken into strips. Divide steamed rice among serving plates and top with chicken strips. Drizzle the Hawaiian sauce from Step 3 over the chicken, then sprinkle with chopped chives. Serve with kimchi on the side for a bright, tangy contrast to the rich, crispy katsu. I find that a generous dollop of kimchi on each bite cuts through the fried richness perfectly.