Hawaiian Chicken Katsu
Bring a taste of the islands to your table with this mouthwatering Hawaiian Chicken Katsu! Crispy, golden panko-coated chicken thighs are fried to perfection, then paired with a tangy homemade katsu sauce for an irresistible flavor combination. Served atop fluffy steamed white rice and optionally accompanied by creamy macaroni salad, this dish embodies the heart of Hawaiian comfort food. Perfect for a quick weeknight dinner or a tropical-inspired feast, this recipe offers a simple breading technique and step-by-step prep that guarantees restaurant-level results at home. Elevate your meal and savor the crispy texture, savory-sweet flavors, and island-inspired flair of this classic plate lunch favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 2 eggs
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 3 cups vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 cups steamed white rice
- 1 cup macaroni salad (optional)
Instructions
Prepare the chicken: Trim any excess fat from the chicken thighs and gently pound each piece to an even thickness for consistent cooking.
Set up a breading station: In three separate shallow bowls, place flour, beaten eggs, and panko breadcrumbs. Season the flour with salt, black pepper, and garlic powder.
Bread the chicken: Dredge each chicken thigh in the flour, making sure to shake off any excess. Dip it into the beaten eggs, then coat it thoroughly in the panko breadcrumbs. Press gently to ensure the breadcrumbs adhere fully.
Heat the oil: In a large skillet or deep pan, heat vegetable oil over medium-high heat until it reaches 350°F (180°C).
Fry the chicken: Carefully place the breaded chicken thighs into the hot oil, cooking 2-3 pieces at a time to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove and drain on a wire rack or paper towels.
Make the katsu sauce: In a small saucepan, combine soy sauce, ketchup, Worcestershire sauce, and brown sugar. Heat over low heat, stirring occasionally, until the sugar dissolves and the sauce is slightly thickened. Remove from heat.
Assemble and serve: Slice the fried chicken into strips and serve over steamed white rice. Drizzle with katsu sauce. Add a side of macaroni salad, if desired, for an authentic Hawaiian plate lunch experience.
Nutrition Facts
Calories |
8114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 704.1 g | 903% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 403.5 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 6346 mg | 276% | |
| Total Carbohydrate | 331.1 g | 120% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 28.4 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 265 mg | 20% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1743 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
