Hawaiian Style Chicken Katsu (Printable Version)
Crispy chicken thighs with creamy mac salad and tangy sauce, garnished with sesame seeds and green onion.
# 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:
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.
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.
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.
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.
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.
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:
01 -
Ensure all ingredients are prepped before heating oil to achieve even frying and optimal crispness.
02 -
Dry chicken pieces thoroughly with paper towel before breading to improve crisp texture.
03 -
Monitor oil temperature closely to avoid greasy coating.
04 -
Macaroni salad can be prepared in advance and refrigerated; add cream just before serving.