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Restaurants›L&L Hawaiian Barbecue Charleston, SC›Chicken Katsu Recipe

Chicken Katsu Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs Chicken Katsu Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skinless chicken thighs or breasts; 1 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 cup all-purpose flour; 2 each large eggs; 2 tbsp whole milk; 2 cups panko breadcrumbs; 2 cups neutral oil for frying (vegetable, canola, or peanut); 1 cup ketchup; 2 tbsp Worcestershire sauce; 1 tbsp soy sauce; 1 tbsp mirin or dry sherry; 1 tbsp brown sugar; 1 tsp rice vinegar; 1 tsp fresh ginger, grated (optional); 1 cup short-grain white rice (uncooked); 1.25 cups water; 0.5 cup macaroni (small elbow); 3 tbsp mayonnaise; 1 tbsp finely diced celery; 1 tbsp finely diced carrot; 0.5 tsp rice vinegar (for salad); 0.25 tsp salt (for salad); 0.125 tsp black pepper (for salad); 1 cup shredded cabbage; 2 each lemon wedges; 1 tbsp chopped scallion

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time1h

Serves2

Tender pieces of deep-fried boneless chicken, this best-seller is served with Katsu Sauce, 2 scoops of rice and 1 scoop of macaroni salad.

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Ingredients

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For the chicken katsu

1 lb boneless skinless chicken thighs or breasts

1 tsp kosher salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 cup 00 bread flour

2 each Large eggs

2 tbsp whole milk

2 cups Panko breadcrumbs

2 cups neutral oil for frying (vegetable, canola, or peanut)

Katsu sauce

1 cup Ketchup

2 tbsp Original Worcestershire Sauce

1 tbsp Aged soy sauce

1 tbsp mirin or dry sherry

1 tbsp Brown sugar

1 tsp Rice vinegar

1 tsp fresh ginger, grated (optional)

Sides (rice and macaroni salad)

1 cup short-grain white rice (uncooked)

1 1/4 cups water

1/2 cup macaroni (small elbow)

3 tbsp Mayonnaise

1 tbsp finely diced celery

1 tbsp finely diced carrot

1/2 tsp rice vinegar (for salad)

1/4 tsp salt (for salad)

1/8 tsp black pepper (for salad)

Garnish / optional

1 cup shredded cabbage

2 each lemon wedges

1 tbsp chopped scallion

Method

For the chicken katsu

Prepare the chicken

Trim any excess fat from the chicken. If using breasts, halve horizontally or pound to an even 1/2" thickness. Pat dry with paper towels.

Season both sides of the chicken with kosher salt, black pepper and garlic powder, distributing evenly.

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl whisk the eggs with the milk until combined. Place the panko breadcrumbs in a third shallow dish.

Dredge

Working one piece at a time: coat the chicken in flour, shaking off excess; dip into the egg wash, letting excess drip off; press firmly into panko to fully coat. Set on a wire rack and let rest 5 minutes to help the coating adhere.

Heat oil

In a heavy skillet or shallow pot, add oil to reach roughly 1/2"–1" depth. Heat over medium-high until oil reaches 350°F (175°C) or a piece of panko sizzles immediately when added.

Fry

Carefully add breaded chicken pieces without crowding. Fry until golden brown and cooked through, about 3–4 minutes per side for 1/2" pieces (internal temp 165°F / 74°C). Adjust time for thicker pieces. Flip once to ensure even color. Work in batches if needed.

Transfer fried chicken to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

When slightly cooled (2–3 minutes), slice chicken across the grain into 1/2" strips for serving.

Katsu sauce

Combine ketchup, Worcestershire sauce, soy sauce, mirin (or sherry), brown sugar, rice vinegar and grated ginger (if using) in a small bowl or saucepan.

Whisk until smooth. Taste and adjust: add a little more brown sugar for sweetness, or more Worcestershire for tang. If you prefer a thinner sauce, warm gently over low heat and add 1–2 teaspoons water while stirring.

Set aside at room temperature or chill briefly. Bring to room temperature before serving if chilled.

Sides (rice and macaroni salad)

Cook rice

Rinse the short-grain rice under cold water until water runs clear. Combine rinsed rice and 1.25 cups water in a small pot, bring to a boil uncovered, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and portion into two scoops (about 1/2 cup each) for serving.

Make macaroni

Bring a small pot of salted water to a boil. Cook 1/2 cup elbow macaroni until al dente (about 7–8 minutes). Drain and rinse under cold water to stop cooking and cool for the salad.

In a bowl combine cooled macaroni with mayonnaise, diced celery, diced carrot, rice vinegar, salt and pepper. Taste and adjust seasoning. Chill if time allows. Portion about 1 scoop (roughly 1/3–1/2 cup) for serving.

Assembly and serving

Place two scoops of rice and one scoop of macaroni salad on the plate (or bento). Lay sliced chicken katsu on the plate next to the rice and salad. Add shredded cabbage and a lemon wedge to the side as garnish.

Serve with katsu sauce on the side or drizzle a couple tablespoons over the sliced chicken. Sprinkle chopped scallion over the katsu if desired.

Enjoy immediately while the chicken remains crisp.