Hawaiian Style Chicken Katsu (Print Format)

Crispy panko chicken, tangy Tonkatsu sauce, and creamy mac salad create a satisfying island-style meal.

# Ingredients:

→ Mac Salad

01 - 16 ounces Elbow Macaroni, cooked, drained, and rinsed with cold water
02 - 1/2 small Sweet Onion, grated
03 - 2 whole Carrots, grated
04 - 2 cups Mayonnaise
05 - 1 tablespoon Sugar
06 - 2 tablespoons Rice Wine Vinegar
07 - 1 teaspoon Kosher Salt
08 - 1 teaspoon Ground Black Pepper
09 - 2 tablespoons Heavy Whipping Cream

→ Tonkatsu Sauce

10 - 2 tablespoons Ketchup
11 - 2 teaspoons Worcestershire Sauce
12 - 1/4 cup Oyster Sauce
13 - 1 tablespoon Brown Sugar

→ Chicken Katsu

14 - 4 whole Boneless Skinless Chicken Thighs
15 - 1/4 cup Water
16 - 3 whole Eggs, whisked
17 - 1/4 cup Cornstarch
18 - 1 teaspoon Kosher Salt
19 - 3 cups Panko
20 - Canola Oil, for frying
21 - Steamed White Rice, to serve
22 - Toasted Sesame Seeds, for garnish
23 - Green Onion, chopped, for garnish

# Steps:

01 - Cook macaroni according to package instructions. Drain and rinse with cold water to cool. In a large bowl, whisk together mayonnaise, sugar, vinegar, salt, and pepper. Add cooked pasta, grated onion, and carrots. Toss to coat evenly. Cover with plastic wrap and refrigerate for up to one hour or until ready to serve. Stir in heavy whipping cream before serving.
02 - Combine ketchup, Worcestershire sauce, oyster sauce, and brown sugar in a small saucepan. Heat until simmering and sugar is dissolved. Transfer to a serving dish and let cool to room temperature before serving.
03 - Place chicken thighs on a meat-safe cutting board. Cover with plastic wrap and use a meat mallet or heavy-bottomed pan to flatten to about 1/2 inch thickness. Remove plastic wrap and season both sides with kosher salt.
04 - In a shallow dish, whisk water, eggs, cornstarch, and kosher salt until smooth. Place panko breadcrumbs in a separate shallow dish.
05 - Fill a large cast iron skillet or heavy-bottomed pot with approximately 2 cups of canola oil. Heat oil to 350°F using an oil thermometer to monitor temperature. Prepare a sheet pan lined with a rack for draining fried chicken. Dip chicken thighs into the egg mixture, ensuring full coating. Then dip into panko breadcrumbs, coating both sides. Fry each piece in hot oil for approximately 6 minutes per side until golden brown. Remove and place on the prepared rack to drain.
06 - Slice fried chicken and serve immediately with mac salad, tonkatsu sauce, and steamed white rice. Garnish with toasted sesame seeds and chopped green onion. Enjoy!

# Tips:

01 - Ensure oil temperature is maintained at 350°F for optimal frying. Use a thermometer for accuracy.
02 - Prepare all ingredients and tools in advance to ensure smooth assembly and cooking.

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