The Chef

Restaurants

Meals

Drinks

Restaurants›Kainoa's Hawaiian Fusion›Ono Fries Recipe

Ono Fries Recipe

Name: Kainoa's Hawaiian Fusions Ono Fries Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Hawaiian
Ingredients: 1 lb boneless chicken thighs or breasts; 1 tsp salt; 0.5 tsp black pepper; 0.75 cups all-purpose flour; 2 each large eggs; 1.5 cups panko breadcrumbs; 1 cups vegetable oil (for shallow frying); 1 lb Russet potatoes (about medium); 2 cups vegetable oil (for frying); 1 tsp salt; 0.5 tsp black pepper; 2 cups green cabbage, thinly shredded; 0.5 cups carrot, julienned or grated; 1 tbs rice vinegar; 0.5 tsp sugar; 0.25 tsp salt; 0.5 cups ranch dressing; 0.25 cups Waikiki dressing (or sweet chili + mayo mix); 2 tbs scallions, thinly sliced; 1 tsp toasted sesame seeds; 2 each lemon wedges (optional)

Inspired by Kainoa's Hawaiian Fusion

Time1h

Serves2

French fries, ranch, Waikiki dressing, cabbage, and Chicken Katsu

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken Katsu

1 lb boneless chicken thighs or breasts

1 tsp Celtic sea salt

1/2 tsp black pepper

3/4 cups 00 bread flour

2 each Large eggs

1 1/2 cups Panko breadcrumbs

1 cups vegetable oil (for shallow frying)

Fries

1 lb Russet potatoes (about medium)

2 cups vegetable oil (for frying)

1 tsp Celtic sea salt

1/2 tsp black pepper

Slaw

2 cups green cabbage, thinly shredded

1/2 cups carrot, julienned or grated

1 tbs Rice vinegar

1/2 tsp sugar

1/4 tsp Celtic sea salt

Sauces & Finish

1/2 cups ranch dressing

1/4 cups Waikiki dressing (or sweet chili + mayo mix)

2 tbs scallions, thinly sliced

1 tsp toasted sesame seeds

2 each lemon wedges (optional)

Method

Chicken Katsu

Prep and pound

Trim chicken and, if using breasts, slice horizontally to make even 1/2-inch pieces or pound thighs/breasts between plastic wrap to about 1/2 inch thickness. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Breading station

Place the 3/4 cup flour in a shallow dish. Beat the 2 eggs in a second shallow dish. Put 1 1/2 cups panko in a third dish. Dredge each piece of chicken in flour (shake off excess), dip into beaten egg, then press firmly into panko to fully coat. Set on a plate and rest 5 minutes so coating adheres.

Fry

In a wide skillet, heat 1 cup vegetable oil over medium-high until shimmering (about 350°F/175°C if using a thermometer). Fry chicken in batches, 2–3 minutes per side, until golden brown and internal temperature reaches 165°F (about 4–6 minutes depending on thickness). Transfer to a wire rack set over a sheet pan to drain and keep warm. If oil darkens between batches, replenish or lower heat.

When cool enough to handle, slice each chicken piece into 1/2-inch strips for topping the fries.

Fries

Prep potatoes

Wash and peel (optional) the potatoes. Cut into 1/4–1/2-inch sticks for fries. Place cut fries in a bowl of cold water and soak at least 20 minutes (up to 2 hours) to remove excess starch. Drain and pat completely dry with a clean towel.

Fry

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven over medium-high heat until 350–375°F (175–190°C). Working in a single layer, fry potatoes in batches until golden and crisp, about 3–5 minutes per batch. Use a slotted spoon to transfer fries to a paper towel-lined tray and immediately season with 1 tsp salt and 1/2 tsp black pepper. Keep warm in a low oven (200°F/95°C) if needed until serving.

Slaw

Combine 2 cups shredded cabbage and 1/2 cup grated carrot in a bowl. Toss with 1 tablespoon rice vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon salt. Let sit 5–10 minutes to slightly soften and marinate while you finish the other components.

Sauces & Assembly

If you don't have a prepared Waikiki dressing, mix 2 tablespoons sweet chili sauce with 2 tablespoons mayonnaise to make the substitute (this is already reflected in the 1/4 cup Waikiki quantity).

To assemble: Spread a serving tray or large plate with a layer of fries. Drizzle about 2–3 tablespoons ranch evenly over fries (adjust to taste). Arrange a handful (about 1/2 cup) of the slaw over the center. Lay sliced katsu strips across the top of the fries and slaw.

Drizzle 1–2 tablespoons Waikiki dressing over the chicken and fries. Sprinkle sliced scallions and 1 teaspoon toasted sesame seeds over the whole dish. Serve immediately with lemon wedges on the side for squeezing.