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

Chicken Katsu (mini) Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs Chicken Katsu (Mini) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 12 oz boneless skinless chicken thighs or breasts; 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.5 cup all-purpose flour; 1 each large egg; 1 tbsp water; 1 cup panko breadcrumbs; 0.5 cup neutral oil for frying (vegetable or canola); 2 each lemon wedges (optional); 2 tbsp ketchup; 1 tbsp Worcestershire sauce; 0.5 tsp soy sauce; 0.5 tsp brown sugar; 0.5 tsp rice vinegar; 1 dash hot sauce (optional); 0.33 cup short-grain white rice (uncooked); 0.4 cup water; 0.25 tsp rice vinegar; 0.125 tsp sugar; 0.125 tsp salt; 0.25 cup elbow macaroni (uncooked); 1 tbsp carrot, finely grated; 1 tbsp celery, finely diced; 1 tsp sweet onion or green onion, finely diced; 2 tbsp mayonnaise; 1 tsp milk; 0.5 tsp apple cider vinegar; 0.25 tsp sugar; 0.125 tsp salt; 0.125 tsp black pepper

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time40m

Serves1

Comes with one scoop of rice and one scoop of macaroni salad.

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Ingredients

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Chicken Katsu

12 oz boneless skinless chicken thighs or breasts

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 cup 00 bread flour

1 each large egg

1 tbsp water

1 cup Panko breadcrumbs

1/2 cup neutral oil for frying (vegetable or canola)

2 each lemon wedges (optional)

Tare / Tonkatsu-style Sauce

2 tbsp Ketchup

1 tbsp Original Worcestershire Sauce

1/2 tsp Aged soy sauce

1/2 tsp Brown sugar

1/2 tsp Rice vinegar

1 dash hot sauce (optional)

Rice

1/3 cup short-grain white rice (uncooked)

3/8 cup water

1/4 tsp Rice vinegar

1/8 tsp sugar

1/8 tsp Celtic sea salt

Macaroni Salad (single scoop)

1/4 cup elbow macaroni (uncooked)

1 tbsp carrot, finely grated

1 tbsp celery, finely diced

1 tsp sweet onion or green onion, finely diced

2 tbsp Mayonnaise

1 tsp Milk

1/2 tsp Apple cider vinegar

1/4 tsp sugar

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Method

Chicken Katsu

Prepare chicken

Trim excess fat from the chicken and, if using breasts, butterfly or pound to an even 1/4–1/3 inch thickness. Pat dry with paper towels. Season both sides with kosher salt and black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, beat the egg with 1 tbsp water until combined. Place the panko in a third shallow dish.

Bread the chicken

Dredge each chicken piece lightly in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into the panko to coat completely. For best adhesion, press panko onto both sides and set aside on a rack for 5 minutes to help coating adhere.

Fry

In a heavy skillet over medium heat add about 1/8–1/4 inch oil (roughly 1/2 cup). Heat until oil reaches 340–350°F (if you don't have a thermometer, oil should shimmer but not smoke). Fry the breaded chicken 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Do not overcrowd the pan; cook in a single layer. Transfer to a paper towel–lined rack to drain and rest 2–3 minutes. Slice into strips just before plating.

Optional squeeze

Serve with lemon wedges for a bright finish if desired.

Tare / Tonkatsu-style Sauce

Whisk together ketchup, Worcestershire sauce, soy sauce, brown sugar, rice vinegar and a dash of hot sauce in a small bowl until sugar dissolves. Taste and adjust balance—add a touch more sugar for sweetness or more vinegar for acidity. Keep at room temperature until serving.

Rice

Cook rice

Rinse the short-grain rice under cold water until water runs mostly clear. Combine the rinsed rice and 0.4 cup water in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer 12–14 minutes until water is absorbed. Remove from heat and let stand covered 10 minutes.

Season rice

Stir together 1/4 tsp rice vinegar, 1/8 tsp sugar and 1/8 tsp salt. Fold gently into the cooked rice. Scoop one modest serving (about 1/2 cup cooked rice) as the 'one scoop' portion for the mini plate.

Macaroni Salad (single scoop)

Cook pasta

Bring a small pot of salted water to a boil. Add 1/4 cup uncooked elbow macaroni and cook until just tender (about 6–7 minutes). Drain and rinse under cold water to stop cooking and cool the pasta for the salad.

Mix dressing and combine

In a bowl whisk together mayonnaise, milk, apple cider vinegar, sugar, salt and black pepper until smooth. Add grated carrot, diced celery and finely diced onion to the cooled pasta. Toss with the dressing until evenly coated. Chill in refrigerator for at least 15 minutes if time allows. Portion one scoop (about 1/3 cup) for the mini plate.