Author Notes
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
Ingredients
- Sushi Rice
-
1 cup
Sushi Rice
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2 cups
Water
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1.3 cups
Water
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1 teaspoon
Lemon Juice
- Chicken Katsu
-
2
Eggs
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3/4 cup
Cornstarch
-
1/4 teaspoon
Salt
-
1/4 teaspoon
White Pepper
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1/4 teaspoon
Garlic Powder
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1 cup
Water
-
4 pounds
Boneless Skinless Chicken Thighs (I used chicken tenderloin)
-
3+ cups
Panko Crumbs
Directions
- Sushi Rice
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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.
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After remove from the fire, and let it steam for ten minutes by leaving the cover on.
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Fluff, and serve!
- Chicken Katsu
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Fill a pan 1/4 inch high with oil and heat it to medium high.
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Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
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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!
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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.
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Slice the chicken longways and serve on top of your rice. I added a fried egg for more flavor.
Enjoy!!
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