Kilauea Sandwich Recipe

Prepare and season chicken

Trim excess fat from the chicken and, if pieces are thick, pound gently between plastic wrap to about 1/2 inch thickness. Season both sides evenly with 1 tsp kosher salt and 1 tsp black pepper.

Set up breading station

Place the flour in a shallow dish. In a second dish, beat 2 eggs with 3 tbsp milk until combined. Place panko breadcrumbs in a third shallow dish.

Bread the chicken

Dredge each chicken piece in flour, shaking off excess. Dip into the egg wash, then press into panko so the piece is evenly coated. For extra-crispy katsu, press panko firmly and repeat egg then panko for a double coating.

Fry the katsu

In a large skillet, heat about 1 cup neutral oil over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry chicken pieces 3–4 minutes per side for breasts (slightly less for thighs) until golden-brown and an instant-read thermometer reads 165°F (74°C). Work in batches to avoid crowding. Transfer to a wire rack set over a sheet tray to drain and rest 3 minutes.

Slice

Slice each katsu piece into 1/2-inch strips for sandwich assembly.

Melt 3 tbsp unsalted butter in a small saucepan over low heat. Add 1 cup hot sauce, 1 tbsp honey, 1 tsp soy sauce, 1 tsp garlic powder, and 1 tsp smoked paprika (if using). Whisk until combined and warm but not boiling. Taste and adjust heat or sweetness. Keep warm; toss sliced katsu in a few tablespoons of this sauce just before assembling to coat (reserve extra sauce for drizzling).

Prep cabbage slaw

In a bowl combine 3 cups finely shredded cabbage with 1 tbsp lime or lemon juice and 1 tsp salt. Toss, let sit 5 minutes, then squeeze out excess liquid if any. Mix with 1 cup ranch dressing just before building so it stays crisp and coated.

Toast buns (optional)

Heat a skillet over medium heat and spread a thin layer of butter on cut sides of the rolls. Toast cut sides 1–2 minutes until golden.

Assemble sandwiches

Spread a little reserved Kilauea sauce or ranch on the bottom bun if desired. Place sliced buffalo-coated katsu on the bottom bun, mound with ranch-cabbage slaw, drizzle additional Kilauea sauce to taste, sprinkle green onions and sesame seeds if using, then top with bun.

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice, 1.25 cups water, and a pinch of salt in a small saucepan. Bring to a boil, reduce to a low simmer, cover and cook 12–15 minutes (check package for exact timing). Remove from heat and let rest covered 10 minutes, then fluff with a fork.

Combine 1 cup soy sauce, 1 cup mirin, 2 tbsp brown sugar, 1 tsp grated ginger, and 1 minced garlic clove in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Mix 1 tsp cornstarch with 1 tbsp cold water to form a slurry, then slowly whisk slurry into the simmering sauce. Simmer 1–2 minutes until slightly thickened. Remove from heat and cool slightly; it will thicken a bit more as it cools. Serve alongside rice for dipping.

Divide rice between plates and spoon a little house teriyaki sauce alongside. Plate the Kilauea Sandwiches and serve immediately while katsu is hot and crispy, with extra Kilauea sauce and ranch available for dipping.