This is an old Traditional Hawaiian Chicken Katsu recipe and absolutely delicious! I haven't had any kind of katsu in years and I was craving it, so I thought why not try it myself? It came out great so I had to share. Enjoy! —Xena
Boneless Skinless Chicken Thighs (I used chicken tenderloin)
In This Recipe
Start by putting the rice with the two cups of water in a bowl, rinsing the rice 2-3 times. Then drain the water.
Add the 1.3 cups water, tsp of lemon juice, and 1 cup rice to a rondeau or saucepan. Let it soak for 15-30 minutes.
Bring the water to a boil then reduce the heat to low, cover and let cook for 20 minutes.
After remove from the fire, and let it steam for ten minutes by leaving the cover on.
Fluff, and serve!
Fill a pan 1/4 inch high with oil and heat it to medium high.
Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
Coat the Chicken in the batter and roll into the Panko crumbs, be sure to cover it all with the crumbs. I did not have Panko crumbs with me so I used crackers and it came out just as great!
Fry the chicken in the oil until it is brown and crispy on both sides, this will take about 8-10 minutes.
Make sure you do not over fry the chicken as it can get too dry.
Slice the chicken longways and serve on top of your rice. I added a fried egg for more flavor.