What is the ideal oil temperature for frying?

Heat the oil to 350°F to ensure a crisp crust and prevent greasiness while cooking the chicken evenly.

How do I get extra-crispy chicken coating?

Use Japanese panko breadcrumbs and press them firmly onto the chicken before frying to create a thick, crunchy layer.

Can the mac salad be prepared in advance?

Yes, refrigerate the mac salad after mixing; stir in heavy cream just before serving for added silkiness.

Which cut of chicken works best for this dish?

Boneless, skinless chicken thighs provide a juicy texture and cook evenly, perfect for frying.

Is it necessary to drain fried chicken on a rack?

Draining on a wire rack prevents the crust from getting soggy by allowing excess oil to drip away.

How should I serve this dish?

Slice the crispy chicken and serve it atop steamed rice with a generous scoop of mac salad and a drizzle of tonkatsu sauce.

Hawaiian Style Chicken Katsu

Category: Satisfying Main Dishes

This dish features tender chicken thighs coated in an egg and panko crust, fried to a golden crisp. The chicken’s crunchy exterior contrasts with a juicy interior. A cool, creamy mac salad combines tender elbow pasta, sweet grated carrots, and finely grated onion, tossed with a tangy mayonnaise-based dressing. A sweet-savory tonkatsu sauce adds depth and boldness, perfectly balanced by fluffy steamed rice. Toasted sesame seeds and chopped green onions finish the plate with texture and fresh aroma, creating a harmonious blend of crunchy, creamy, and savory flavors.

Careful prep and maintaining proper oil temperature keep the chicken crisp without greasiness. The side salad can be made ahead, allowing flavors to meld for extra richness. This Hawaiian-style plate is comfort food that brings together contrasting textures and bright notes in every bite, ideal for gatherings or a satisfying everyday meal.

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A woman wearing a pink apron is cutting a cake.

By Evelyn

Updated on Thu, 11 Dec 2025 20:30:09 GMT

A plate of food with rice, noodles, and vegetables. | easydiyrecipes.com

Hawaiian style chicken katsu is one of those meals that bring both crunch and comfort to the table The juicy breaded chicken paired with creamy mac salad and tangy tonkatsu sauce is pure joy and a reminder of plate lunches enjoyed under the Hawaiian sun Every step from pounding the chicken to mixing the cool salad makes this dish as relaxing to prepare as it is to eat

When I first made this after moving back from Hawai‘i it quickly became the star of every family gathering Everyone always asks for seconds especially my niece who calls the crunchy chicken island popcorn

Ingredients

Elbow macaroni: use a high quality noodle and cook just until soft for a better mac salad
Sweet onion: grate finely so it infuses flavor without sharpness
Carrots: fresh carrots bring sweetness and color to the salad
Mayonnaise: choose a rich full fat variety for the creamiest result
Sugar: balance and roundness in both mac salad and the sauce
Rice wine vinegar: for a gentle zing in the mac salad
Kosher salt and ground black pepper: flaky salt brings out the flavors at every stage
Heavy whipping cream: adds body and silkiness to mac salad just before serving
Ketchup: the bright tangy base for homemade tonkatsu sauce
Worcestershire sauce: builds up the umami notes in the sauce
Oyster sauce: deepens the savory taste picking a premium brand makes a difference
Brown sugar: gives tonkatsu sauce a mellow finish
Boneless skinless chicken thighs: seek plump pieces for best juiciness
Water: helps the dredge mixture stick evenly
Eggs: whisk well to bind panko to the chicken
Cornstarch: ensures the most crisp coating after frying
Panko: Japanese style breadcrumbs provide signature crunch
Canola oil: neutral flavor and high smoke point are a must for even frying
Steamed white rice: the classic foundation for a true Hawaiian plate
Toasted sesame seeds: garnish adds nutty flavor and fragrance
Chopped green onion: for a bright burst of freshness on top

Step-by-Step Instructions

Make the Mac Salad:: Cool the cooked macaroni under cold water until fully chilled so the salad stays creamy and the noodles do not get mushy Whisk the mayonnaise sugar rice wine vinegar salt and pepper in a big bowl until smooth Add cold macaroni grated onion and carrots Stir gently to coat everything well Cover and chill the bowl letting flavors come together Stir in heavy whipping cream right before serving for a lush finish
Prepare the Tonkatsu Sauce:: Mix together ketchup Worcestershire sauce oyster sauce and brown sugar in a small saucepan Heat over medium stirring constantly until sugar is fully dissolved and the sauce is smooth and slightly thick Remove from heat and let cool Sauce should look shiny and rich
Pound and Season the Chicken:: Lay out chicken thighs on a board and cover with plastic wrap Gently pound to an even half inch thickness so they cook evenly Take off the plastic Sprinkle chicken with kosher salt and let sit for a few minutes to absorb seasoning
Set Up Dredging and Coating:: In one tray whisk eggs water cornstarch and a little salt until completely smooth Pour panko into another tray Dip each chicken piece in the egg mixture coating every surface well Press into panko so the breadcrumbs stick on all sides and form a solid layer
Fry the Chicken:: Fill a heavy skillet with canola oil Heat to three hundred fifty degrees Fahrenheit checking with a thermometer for accuracy Place a wire rack on a baking sheet for draining Fry two chicken pieces at a time about six minutes per side or until golden brown and crisp Transfer cooked chicken to the rack so they do not steam and lose their crunch
Serve Everything Together:: Slice chicken while still warm Lay slices over steamed white rice with a big scoop of creamy mac salad nearby Drizzle with tonkatsu sauce and sprinkle with toasted sesame seeds and green onion Enjoy your homemade Hawaiian plate lunch

A plate of food with rice, noodles, and meat. | easydiyrecipes.com

My favorite part is swirling the tonkatsu sauce through a bite of hot chicken and creamy salad It always reminds me of those weekend feasts at my aunties house where everyone gathered and the chicken tray was always empty first

Storage Tips

Keep leftover chicken katsu in an airtight container lined with paper towel to soak up extra oil Reheat quickly in a hot oven or air fryer to restore crispiness Store mac salad tightly covered in the fridge and give it a gentle mix before serving Rice can dry out so add a splash of water before reheating to loosen it up

Easy Ingredient Substitutions

Skinless chicken breasts can replace thighs but you need to keep a close watch on doneness to avoid dryness For mac salad Japanese style mayonnaise adds a slightly sweeter flavor but American mayo is fine too Gluten free panko and a dash of tamari instead of oyster sauce can keep this dish friendly for more diets

Serving Suggestions

Go all out with grilled pineapple spears or crunchy pickled veggies on the side for extra color and balance Young diners love dunking katsu in a little extra tonkatsu sauce Add a fried egg on top to make it even more authentic and satisfying

A plate of food with rice, corn, and meat. | easydiyrecipes.com

History and Culture

Chicken katsu came to Hawai‘i along with Japanese immigrants and soon became a local phenomenon The classic Hawaiian plate lunch with chicken katsu rice and mac salad reflects the multicultural mix of the islands Many locals have their own secret tweaks but the spirit of sharing and comfort is always at the heart

Recipe FAQs

→ What is the ideal oil temperature for frying?: Heat the oil to 350°F to ensure a crisp crust and prevent greasiness while cooking the chicken evenly.
→ How do I get extra-crispy chicken coating?: Use Japanese panko breadcrumbs and press them firmly onto the chicken before frying to create a thick, crunchy layer.
→ Can the mac salad be prepared in advance?: Yes, refrigerate the mac salad after mixing; stir in heavy cream just before serving for added silkiness.
→ Which cut of chicken works best for this dish?: Boneless, skinless chicken thighs provide a juicy texture and cook evenly, perfect for frying.
→ Is it necessary to drain fried chicken on a rack?: Draining on a wire rack prevents the crust from getting soggy by allowing excess oil to drip away.
→ How should I serve this dish?: Slice the crispy chicken and serve it atop steamed rice with a generous scoop of mac salad and a drizzle of tonkatsu sauce.

Hawaiian Style Chicken Katsu

Crispy chicken thighs with creamy mac salad and tangy sauce, garnished with sesame seeds and green onion.

Prep Time

25 min

Cook Time

20 min

Total Time

45 min

By: Evelyn

Category: Main Dishes

Skill Level: Medium

Cuisine: Hawaiian

Yield: 4 Servings (4 plated portions)

Dietary Preferences: ~

Ingredients

→ Macaroni Salad

01 150 g elbow macaroni, cooked until tender and cooled

02 60 g sweet onion, finely grated

03 50 g carrots, finely diced

04 120 g full-fat mayonnaise

05 5 g granulated sugar

06 15 ml rice wine vinegar

07 2 g kosher salt

08 1 g ground black pepper

09 30 ml heavy whipping cream

→ Tonkatsu Sauce

10 60 g ketchup

11 15 ml Worcestershire sauce

12 10 ml oyster sauce

13 10 g brown sugar

→ Chicken Katsu

14 4 boneless, skinless chicken thighs (about 680 g total)

15 120 ml water

16 2 large eggs

17 10 g cornstarch

18 3 g kosher salt

19 120 g Japanese panko breadcrumbs

20 500 ml canola oil, for frying

→ Accompaniments

21 400 g steamed white rice

22 5 g toasted sesame seeds

23 10 g chopped green onion

Steps

Step 01

Cook macaroni until tender, then drain and rinse under cold water until completely cooled. In a large bowl, whisk together mayonnaise, sugar, rice wine vinegar, kosher salt, and black pepper. Fold in the cooled macaroni, grated onion, and diced carrots until evenly coated. Cover and refrigerate to allow flavors to meld. Just before serving, gently stir in heavy whipping cream for a silky texture.

Step 02

Combine ketchup, Worcestershire sauce, oyster sauce, and brown sugar in a small saucepan. Heat gently while stirring until sugar dissolves and the sauce becomes glossy and smooth. Remove from heat and allow to cool to room temperature.

Step 03

Place chicken thighs between plastic wrap and gently pound with a meat mallet or heavy pan until about 1.25 cm thick. Season both sides evenly with kosher salt and let rest while preparing the coating station.

Step 04

In a shallow bowl, whisk together eggs, water, cornstarch, and a pinch of salt until smooth. Place panko in a separate shallow dish. Dip each chicken piece in the egg mixture, ensuring full coverage, then press firmly into panko breadcrumbs on both sides for a generous coating.

Step 05

Heat canola oil in a heavy skillet or cast iron pan to 175°C, using a thermometer for accuracy. Fry chicken pieces two at a time for approximately six minutes per side, until the crust is deep golden brown and the interior is cooked through. Transfer to a wire rack set over a baking sheet to drain excess oil and maintain crispness.

Step 06

Slice chicken katsu while hot and arrange over steamed white rice. Serve with a generous scoop of macaroni salad on the side. Drizzle or offer tonkatsu sauce for dipping. Garnish with toasted sesame seeds and chopped green onion. Serve immediately.

Notes

Ensure all ingredients are prepped before heating oil to achieve even frying and optimal crispness.
Dry chicken pieces thoroughly with paper towel before breading to improve crisp texture.
Monitor oil temperature closely to avoid greasy coating.
Macaroni salad can be prepared in advance and refrigerated; add cream just before serving.

Tools Required

Meat mallet or heavy pan
Cast iron skillet or heavy frying pan
Cooking thermometer
Wire rack with baking sheet

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.

Contains eggs, gluten (panko breadcrumbs and macaroni), and may contain shellfish traces (oyster sauce), check substitutions for gluten-free options.

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.

Calories: 740
Fats: 32 g
Carbohydrates: 78 g
Proteins: 38 g