Craving that laid-back island vibe and the mouthwatering flavors of Hawaii? For those of us who aren’t always a plane ticket away from Honolulu, bringing the taste of Aloha home is the next best thing. And what better way to do that than with Hawaiian Style Chicken Katsu? This isn’t just any fried chicken; it’s a crispy, juicy, flavorful experience that will transport your taste buds straight to the islands. Maybe even inspire you to don your favorite Hawaiian Print shirt while you’re cooking up a storm in the kitchen!
Hawaiian Style Chicken Katsu
For me, Hawaiian BBQ, especially Chicken Katsu, is pure comfort food. Living in San Francisco, Ono Hawaiian BBQ was my go-to. Bad day? Ono. Good day? Ono. Any day was a good day for Ono. It was a weekly ritual, a little slice of island life in the city.
Moving to Montana meant saying goodbye to my regular Ono fix. But missing a favorite food always sparks my culinary curiosity. I dove deep, researching and experimenting to recreate that perfect Hawaiian Chicken Katsu at home. After countless tweaks and taste tests – combining elements from three different recipes – I finally nailed it. And now, I’m sharing this ultimate recipe with you, so you can bring the authentic taste of Hawaiian-style Chicken Katsu to your own kitchen.
Hawaiian Style Chicken Katsu
This recipe is all about the crispy, golden-brown chicken – tender and juicy on the inside, with an irresistible crunch on the outside. Paired with fluffy white rice, creamy mac salad, and a tangy Tonkatsu sauce, it’s a complete Hawaiian plate lunch experience. While the sides are delicious, let’s be real, the chicken katsu is the star. The secret? Chicken thighs for maximum juiciness and panko breadcrumbs for that perfect crisp. Don’t even think about substitutes! Yes, there are a few steps involved, but trust me, once you get the hang of it, this Hawaiian Chicken Katsu recipe is surprisingly easy to make and absolutely worth it.
Wine Pairing Recommendation: Looking to elevate your Hawaiian feast? Pop open a bottle of bubbles! Sparkling wine and fried chicken are a match made in culinary heaven.
Hawaiian Style Chicken Katsu
Hawaiian Style Chicken Katsu
Hawaiian Style Chicken Katsu Recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Difficulty: Moderate
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Key to Crispy Katsu: Maintaining a consistent oil temperature of 350°F (use a thermometer!) and draining the chicken immediately after frying are crucial for achieving that perfect crispy texture. Preparation is key in frying – have all your ingredients prepped and ready to go before you even heat the oil. Mis en place, as chefs say, is your best friend in the kitchen.
By: Victoria Townsend (Inspired & Adapted)
Ingredients
For the Mac Salad (Make Ahead)
- 1 box (16 ounces) Elbow Macaroni, cooked al dente, drained and rinsed with cold water
- 1/2 small Sweet Onion, grated (for a milder flavor)
- 2 medium Carrots, grated
- 2 cups Mayonnaise (Japanese Mayo Kewpie adds extra richness)
- 1 tablespoon Granulated Sugar
- 2 tablespoons Rice Wine Vinegar
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper
- 2 tablespoons Heavy Whipping Cream (added just before serving for creaminess)
For the Tonkatsu Sauce
- 2 tablespoons Ketchup
- 2 teaspoons Worcestershire Sauce
- 1/4 cup Oyster Sauce
- 1 tablespoon Brown Sugar
For the Chicken Katsu
- 4 Boneless, Skinless Chicken Thighs (essential for juicy katsu)
- 1/4 cup Water
- 3 large Eggs, whisked
- 1/4 cup Cornstarch
- 1 teaspoon Kosher Salt
- 3 cups Panko Breadcrumbs (Japanese panko for the best crunch)
- Canola Oil, or other neutral oil, for frying
- Steamed White Rice, for serving
- Toasted Sesame Seeds, for garnish
- Chopped Green Onion, for garnish
Directions
Step 1: Prepare the Mac Salad (Ideally an Hour Ahead)
- Cook macaroni according to package directions for al dente. Drain immediately and rinse thoroughly with cold water to stop the cooking process and cool down.
- In a large bowl, whisk together mayonnaise, sugar, rice wine vinegar, salt, and pepper until smooth.
- Add the cooked and cooled macaroni, grated sweet onion, and grated carrots to the dressing. Toss gently to ensure all ingredients are evenly coated.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to an hour, to allow the flavors to meld.
- Just before serving, stir in the 2 tablespoons of heavy whipping cream to add a final touch of richness and creaminess.
Step 2: Make the Tonkatsu Sauce
- In a small saucepan, combine ketchup, Worcestershire sauce, oyster sauce, and brown sugar.
- Heat the saucepan over low heat and simmer gently, stirring occasionally, until the brown sugar is completely dissolved and the sauce slightly thickens. This should only take a few minutes.
- Remove from heat and pour the Tonkatsu sauce into a small serving dish. Set aside at room temperature until ready to serve. The sauce can also be made ahead and stored in the refrigerator.
Step 3: Prepare the Chicken Thighs
- Place chicken thighs on a meat-safe cutting board. Cover them with plastic wrap.
- Using a meat mallet or a heavy-bottomed pan, gently pound the chicken thighs to an even thickness of about 1/2 inch. This ensures even cooking and tenderizes the chicken.
- Remove the plastic wrap and season both sides of the flattened chicken thighs generously with kosher salt.
Step 4: Set up the Breading Station
- In a shallow dish, whisk together water, eggs, cornstarch, and kosher salt until well combined. This egg mixture will help the panko adhere to the chicken and create a light coating.
- Place panko breadcrumbs in a separate shallow dish.
Step 5: Fry the Chicken Katsu
- Pour canola oil into a large cast iron skillet or a heavy-bottomed pot to a depth of about 2 inches (approximately 2 cups).
- Heat the oil over medium-high heat until it reaches 350°F. Use an oil/candy thermometer to accurately monitor the temperature – this is crucial for crispy, non-greasy katsu.
- While the oil is heating, set up a sheet pan lined with a wire rack. This will be used to drain excess oil from the fried chicken and keep it crispy.
- Dip each chicken thigh into the egg mixture, ensuring it’s fully coated.
- Immediately transfer the egg-coated chicken to the dish of panko breadcrumbs. Press firmly to coat both sides completely with panko.
- Carefully place the breaded chicken thighs into the hot oil, being careful not to overcrowd the pan (fry in batches if necessary to maintain oil temperature).
- Fry for approximately 5-6 minutes per side, or until the chicken is golden brown and cooked through. Maintain the oil temperature at 350°F throughout frying.
- Once cooked, immediately transfer the chicken katsu to the prepared wire rack to drain excess oil.
Step 6: Serve and Enjoy!
- Slice the crispy Hawaiian Chicken Katsu into strips or pieces.
- Serve immediately while hot and crispy with a generous scoop of steamed white rice and a side of the chilled mac salad.
- Drizzle the Tonkatsu sauce over the chicken katsu.
- Garnish with toasted sesame seeds and chopped green onion for added flavor and visual appeal.
- Savor the taste of Aloha!
Hawaiian Style Chicken Katsu
Savor and Enjoy your homemade Hawaiian Style Chicken Katsu! It’s a taste of paradise, right in your kitchen. Maybe next time, try cooking it while wearing a vibrant Hawaiian print apron for the full experience!
