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Hawaiian Chicken Katsu

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Ingredients

Adjust Servings:
2 eggs
3/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1 cup water
4 lbs boneless skinless chicken thighs
1 lb panko breadcrumbs
1/2 cup worcestershire sauce

Nutritional information

1118.9
Calories
189 g
Calories From Fat
21.1 g
Total Fat
5.4 g
Saturated Fat
376.6 mg
Cholesterol
2090.7 mg
Sodium
141 g
Carbs
4.5 g
Dietary Fiber
59.3 g
Sugars
87.1 g
Protein
572 g
Serving Size

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Hawaiian Chicken Katsu

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    Cuisine:

    Tried it and it came out great, even though I made a few changes out of necessity. I cut the batter down because I was only making 2 cutlets, still came out great. used a seasoning mix instead of salt, pepper, etc., just made it simpler. I didn't realize that I was out of panko flakes so used crushed crushed buttery crackers, worked great. My favorite part and one of the reasons I chose this recipe is the batter. I hate the mess of dredging and the batter worked great, the crackers stayed attached even in the frying. Next I will use it to make tonkatsu. Thank you!

    • 45 min
    • Serves 5
    • Easy

    Ingredients

    Directions

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    Hawaiian Chicken Katsu, I found this recipe on the net courtesy of L&L Hawaiian Barbecue restaurant. For those of you who eat at this restaurant, you know how good their food is! Serve this with a scoop of macaroni salad and a scoop of rice to give it that island flair!, Tried it and it came out great, even though I made a few changes out of necessity. I cut the batter down because I was only making 2 cutlets, still came out great. used a seasoning mix instead of salt, pepper, etc., just made it simpler. I didn’t realize that I was out of panko flakes so used crushed crushed buttery crackers, worked great. My favorite part and one of the reasons I chose this recipe is the batter. I hate the mess of dredging and the batter worked great, the crackers stayed attached even in the frying. Next I will use it to make tonkatsu. Thank you!, Thanks so much for this recipe! My son and I have been going to Hawaii for last few years but not this year. He’s addicted to L&L Hawaiian BBQ’s Chicken Katsu. We’re from Michigan and don’t have them here. Went out West this year and he managed to find an L&L in Portland, OR, 30 miles out of our way in 100 heat. Made this tonight and he was over the moon! Used organic chicken breasts, pounced down and soaked in buttermilk to tenderize. The guy from the Portland L&L mentioned using a 1/2 brown/white sugar mixture, which kept sauce from being too sweet. Only issue I had was some of the coating was coming off on last batch. used jumbo eggs, which is what I had on hand, so batter was a little thin. Served with scoop of jasmine rice and Mac salad I had leftover from 4th of July party.


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    Steps

    1
    Done

    Open the Chicken Thighs and Flatten With a Rolling Pin.

    2
    Done

    Combine Eggs, Cornstarch, Salt, White Pepper, Garlic Powder, and Water to Make a Batter.

    3
    Done

    Coat Chicken in the Egg Batter, Then the Roll in Panko Crumbs.

    4
    Done

    Fry in Oil Maximum 325 Degrees Until Brown and Crispy.

    5
    Done

    to Make Sauce:

    6
    Done

    Combine All Ingredients and Bring to a Boil.

    7
    Done

    Add Cornstarch Dissolved in Water to Thicken. Chill and Serve.

    8
    Done

    Cut Chicken Into Strips and Serve With Sauce.

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    Cali Hopkins

    Smoothie sorceress blending fruits and superfoods into delicious and nutritious drinks.

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