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Hawaiian style chicken katsu is one of my favorite comfort foods Its crispy juicy chicken paired with creamy mac salad and savory sauce takes me right back to the islands Every bite feels like a nostalgic hug from my time in Hawai‘i
Ingredients
- Elbow macaroni: use a good quality pasta for best texture and cook just until tender
- Sweet onion: finely grated so it blends into the salad without overpowering
- Carrots: add colorful crunch and natural sweetness to the mac salad
- Mayonnaise: the backbone of Hawaiian mac salad I use a rich full fat mayo
- Sugar: just a hint in the mac salad and tonkatsu sauce to bring balance
- Rice wine vinegar: brightens the flavor of the mac salad
- Kosher salt and ground black pepper: adds seasoning throughout the dish a flaky salt has more flavor
- Heavy whipping cream: stirred in last minute for extra creaminess
- Ketchup: tangy base for tonkatsu sauce
- Worcestershire sauce: brings an umami punch
- Oyster sauce: deepens the savory notes in the sauce go for a premium brand
- Brown sugar: rounds out the sauce with mellow sweetness
- Boneless skinless chicken thighs: choose plump cuts for juicy results
- Water: helps the egg mixture coat the chicken evenly
- Eggs: whisked well to act as glue for the panko
- Cornstarch: used in the dredge for extra crispiness
- Panko: Japanese breadcrumbs give chicken katsu its signature crunch
- Canola oil: a neutral oil with high smoke point make sure it is fresh
- Steamed white rice: traditional pairing that soaks up extra sauce
- Toasted sesame seeds: for garnish and a nutty final touch
- Chopped green onion: optional garnish for color and freshness
Step-by-Step Instructions
- Make the Mac Salad:
- Cool the cooked macaroni under cold water Make sure it is completely cold for best texture In a large bowl whisk together mayonnaise sugar rice wine vinegar salt and pepper Fold in the cold macaroni grated onion and carrots Mix until everything is evenly coated Cover and refrigerate to let flavors meld Just before serving stir in heavy whipping cream for silkiness
- Prepare the Tonkatsu Sauce:
- In a small saucepan combine ketchup Worcestershire sauce oyster sauce and brown sugar Bring it to a simmer while stirring so the sugar dissolves fully Remove from heat The sauce should be glossy and smooth Pour into a small bowl and let cool to room temperature for serving
- Pound and Season the Chicken:
- Place chicken thighs on a cutting board covered with plastic wrap Use a meat mallet or heavy pan to pound each one to about half an inch thick This step ensures even cooking Remove plastic and sprinkle both sides with kosher salt Let the chicken stand while you prepare the dredging station
- Set Up Dredging and Coating:
- In a shallow dish whisk eggs water cornstarch and a bit of salt until smooth Place panko in a separate dish Dip chicken into egg mixture making sure every part is coated well Press each piece into panko breadcrumbs on both sides Be generous for extra crunch
- Fry the Chicken:
- Heat canola oil in a large cast iron skillet or heavy pot until it reaches 350 degrees F Use a thermometer for accuracy and safety Line a baking sheet with a wire rack for draining Fry the breaded chicken two pieces at a time six minutes per side The chicken should be deep golden brown and fully cooked Let the fried pieces rest on the rack so they stay crisp
- Serve Everything Together:
- Slice chicken while still hot Arrange over steamed rice with a scoop of creamy mac salad on the side Drizzle or serve tonkatsu sauce for dipping Sprinkle with toasted sesame seeds and green onion Serve right away and enjoy Hawaiian plate lunch at home
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Chicken katsu always reminds me of dinner parties at my aunties home I love using Japanese panko because it brings crunch you just cannot get from regular breadcrumbs
Storage Tips
Store leftover chicken katsu in an airtight container lined with paper towel to help maintain crispness Reheat in a hot oven or air fryer to bring back that signature crunch The mac salad should be kept cool and stirred before serving Rice is best eaten fresh but can be reheated with a splash of water
Easy Ingredient Substitutions
If you do not have chicken thighs thin breast cutlets will work but keep an eye on cook time Japanese mayonnaise gives mac salad extra flavor but classic American brands also work If you need a gluten free option use gluten free panko and tamari instead of oyster sauce in the dip
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Serving Suggestions
Make this a full plate lunch with some grilled pineapple or a side of pickled veggies Kids love dipping their katsu in extra sauce Try a fried egg on top for a true local twist Serve with a crisp ice cold drink for the full experience
History and Culture
Chicken katsu is Hawaiis take on the Japanese classic brought by immigrants in the early twentieth century It became a staple in local lunch spots across the islands Macaroni salad and rice joined as sides to create the classic plate lunch which is beloved across Hawai‘i today
Recipe FAQs
- → What is the ideal oil temperature for frying?
The oil should be heated to 350°F for best crispiness and to avoid greasy chicken.
- → How do I get extra-crispy chicken coating?
Use panko breadcrumbs and press them gently onto the chicken before frying for a thick, crunchy layer.
- → Can I prepare the mac salad in advance?
Yes, the mac salad can be made ahead and refrigerated; stir in cream just before serving for extra silkiness.
- → What cut of chicken works best?
Boneless, skinless chicken thighs are best for juicy texture and even cooking.
- → Is a rack necessary for draining the fried chicken?
Draining on a rack keeps the crust crisp by allowing excess oil to drip away instead of pooling.
- → How should I serve this dish?
Slice fried chicken and serve atop rice with mac salad and tonkatsu sauce for full Hawaiian flair.