Wednesday, April 20, 2011

chicken katsu


chances are if you have ever been to an L&L drive in, which are here in hawaii and in parts of the mainland, you've probably tried the chicken katsu.

boneless, skinless chicken thighs that are breaded with japanese bread crumbs called panko. then its pan fried until golden brown, served with a yummy dipping sauce.

if you grew up here in hawaii then you know it as the local version of "chicken fingers"...
but 10,000 times better ;-)

i have tried a few different versions making this at home.
my biggest mistake in recreating the dish was using chicken breasts.
you just can not get the same results using breasts...you must use boneless, skinless chicken things.
i am happy to report this recipe is absolutely spot on.

here is a way for all of you home sick mainland transplants to enjoy a this island fave at home!
so ono!!
this makes six servings...i split the recipe if its just the three of us.

Chicken Katsu with Katsu Sauce
yields :: six servings
{print recipe}

2 eggs
3/4 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 cup water
4 lbs boneless skinless chicken thighs, rinsed and patted dry
1 lb panko crumbs (asian aisle of your grocery store)

Place the clean, dry chicken thighs on a cutting board and cover with plastic wrap.
Give them a light pounding with a rolling pin or flat side of a meat tenderizer/pounder. You are just making the thighs uniform in thickness, do not not pounding them out thin.
Heat about a half an inch of canola or vegetable oil in a skillet on medium high heat.
The oil should be about 350 degrees.
In a medium bowl combine the eggs, cornstarch, salt, pepper, garlic powder, and water. Mix with a fork until combined.
Spread a layer of panko crumbs on to a plate.
Dip the chicken in the egg batter. Press each side of the thighs into the panko crumbs covering completely and generously, adding more panko as needed.
Fry in oil until dark golden brown and crispy, about 5-6 minutes per side.
Do not over crowd the skillet.
Drain the chicken on a cookie sheet lined with paper towels.
Serve immediately or turn your oven on to warm and place thighs on the cookie sheet in oven until all the thighs are cooked.
Serve with rice, mac salad and katsu sauce for a local plate lunch special!
You can make the homemade katsu sauce recipe below or you can buy katsu/tonkatsu sauce in most asian markets.
Enjoy!
Katsu Sauce
1/2 cup Worcestershire sauce
1 cup ketchup
1 cup sugar
2 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon chicken bouillon
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 -3 dashes Tabasco sauce
1/2 teaspoon cornstarch, mixed with 1/2 cup water
Mix all ingredients together in a medium bowl.
Chill in refrigerator for about 1/2 hour or you can serve immediately. 

adapted from :: food.com

2 comments:

  1. I went to Hawaii for my honeymoon and had this at a local diner! It was delicious! I'm so glad to find a recipe for this, can't wait to try it again!

    ReplyDelete
  2. Thank goodness, now I have a recipe to make with the 2 doz boneless, skinless chicken thighs in my freezer (I needed them with bones & accidentally bought the wrong ones). Can't wait to try them. Thanks!

    ReplyDelete

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