Did we talk about the different foods that we eat in Hawaii?
Sure we have, what about Chicken Katsu?
Oh my, served with some steamed medium grain white rice, Aloha Shoyu and Furikake and a side of my quick cucumber kim chee, MAN!
The main dish here is uber easy…
2-4 boneless-skinless Chicken thighs (or breast)
1 egg white, beaten
1 C Panko bread crumbs
¼ C Rice Flour (Mochiko)
Pound the chicken meat just so that all of the pieces are even in thickness. Set up you breading station, rice flour, egg white and Panko. I keep a clean plate on the side as a landing spot once each piece of meat has been breaded. Dip the chicken, one at a time into the rice flour, shaking off the excess and then into the egg white and lastly the Panko. Press the Panko into the flesh and set aside. Repeat until all pieces are done, and stash in the refrigerator. In the mean time, in the largest skillet that you have add enough vegetable oil so that you come up the side of the pan about ½ inch deep. Heat over medium-high heat until the oil reaches 350⁰. If you don’t have a thermometer, the end of the handle of a wooden spoon will work. If you dip the end into the oil and it bubbles, you’re good to go. Carefully place as many pieces of chicken into the pan without crowding them. Fry on both sides until GBAO (golden brown and ONO, or delicious). As each piece is done, place on a rimmed baking sheet with a wire rack in it rather than on paper towels. This way that beautiful crispy crust you just achieved will stay that way. If need be, place the entire pan into the oven (150⁰) to keep them warm until rest are finished and you are ready to serve.
This recipe feeds two adults
Let’s talk about how to serve this dish. The way that we do it back home is you place each piece onto a cutting board and slice into one inch strips, crosswise. Place the strips on to a plate, together, along side the rice and veggie of your choice. Sauce is optional. We prefer not to, but if you must…
1/3 C. Ketchup
1/3 C. Soy Sauce
2 Tbsp. Worcestershire sauce
You can either be a dipper or a pourer over all the chicken. If I do have sauce, I’m a dipper.
This here is what we would call a plate lunch in Hawaii. Another variation to the plate would be a HUGE scoop of Macaroni Salad or a small toss (or green salad with French dressing, always!). I know I put up the same photo twice, but I mean come on, how GOOD does that look.