Easy Hawaiian Cookbook: 70 Simple Recipes for a Taste of the Islands by Aiona Chef Philip "Ippy

Author:Aiona, Chef Philip "Ippy
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2022-03-29T00:00:00+00:00

*Shortcut: Use store-bought teriyaki sauce to save time.

Make It a Combo: Serve with Chili Pepper Water and Somen Salad to create the perfect summer (or anytime) plate.

Chicken Katsu

Prep time: 15 minutes, plus 3 hours to marinate / Cook time: 20 minutes / Serves 4 to 6

If someone asked me for the perfect fried chicken, I think Chicken Katsu would have to be number one on the list. It is not your traditional battered chicken, but who decided buttermilk chicken was the “traditional” fried chicken anyway? This butterflied and panko-breaded chicken is light, packed with flavor, and truly a delicious meal for any occasion. Serve with Korean Barbecue Sauce, with Mushroom Onion Gravy as a Loco Moco, or even as a spicy chicken sandwich—the possibilities are endless.

4 pounds boneless, skinless chicken thighs*

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon ground white pepper

2 teaspoons garlic powder

1½ teaspoons sesame oil

3 large eggs, beaten

2 tablespoons cornstarch

3 cups panko bread crumbs*

Neutral oil, for frying

4 cups cooked white rice

1½ cups Katsu Sauce

1. Butterfly the chicken thighs so that the pieces are about ½ inch thick. You don’t want thick pieces when you fry; if they are too thick, the panko will burn before the chicken cooks.

2. In a nonreactive bowl, add the chicken, salt, black and white peppers, garlic powder, sesame oil, eggs, and cornstarch and mix well. Marinate for at least 3 hours but preferably overnight.

3. Put the panko in a separate bowl or pan large enough so that the chicken pieces do not fold when laid inside.

4. To bread the chicken, use your non-dominant hand to pull a chicken piece out of the marinade and into the bowl with the panko. With your dominant hand, pat the chicken with panko. This will keep the panko from getting clumped up and keeps it on the chicken and not all over your hands. Repeat with the rest of the chicken pieces.

5. In a large pot, add at least 2 inches of oil to fully submerge the chicken. Heat the oil to 375°F. To check if the oil is hot enough, add a peeled garlic clove to the oil. If the garlic starts bubbling and turns brown around the edges, the oil is ready for frying. Remove the garlic clove.

6. Carefully add the panko-breaded chicken to the hot oil. Cook until golden and the chicken is cooked through and reaches an internal temperature of 165°F, taking care not to overcook. Set aside on a paper towel–lined plate to drain the excess oil.

7. Serve on a plate with rice and katsu sauce on the side or on a bun with Spicy Aioli (here) to make a spicy katsu sandwich.

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