Half-half - Chicken Katsu & Bbq Beef Recipe

Make the Marinade

In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, minced garlic, grated ginger, salt, and black pepper until sugar dissolves.

Marinate the Beef

Thinly slice the beef across the grain into bite-sized strips (if not pre-sliced). Place the beef in the bowl or a zip-top bag and pour half of the marinade over the beef, reserving the other half for later use. Massage to coat and refrigerate for at least 30 minutes, up to 4 hours.

Cook the Beef

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Remove beef from the marinade, letting excess drip back into the bowl. Sear beef in a single layer (work in batches if needed) until browned and cooked through, about 2–3 minutes per side for thin strips. Pour the reserved marinade into the skillet and cook 1–2 minutes until slightly thickened and glossy, tossing the beef to coat. Remove from heat and set aside, keeping warm.

Prepare the Chicken

If chicken breasts are thick, butterfly them and then pound gently to an even thickness about 1/2 inch. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Breading Station

Place flour in a shallow dish. In a second shallow bowl, whisk the eggs with 2 tablespoons milk. Place panko in a third shallow dish. Dredge each chicken piece first in flour, shaking off excess, then dip into the egg mixture, and finally press into panko until well coated. For best adhesion, press the panko firmly to form an even crust.

Fry the Chicken

Heat about 1 cup (or enough) vegetable oil in a deep skillet over medium-high heat to reach 350°F (175°C) or until a small breadcrumb sizzles immediately. Fry the breaded chicken, two pieces at a time if necessary, until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Use tongs to turn gently. Transfer to a wire rack or paper towel-lined plate to drain and rest 3–5 minutes, then slice into strips.

Whisk together ketchup, Worcestershire sauce, soy sauce, apple cider vinegar, sugar or honey, sriracha (if using), and grated ginger in a small bowl until smooth. Taste and adjust sweetness or heat. Refrigerate until ready to serve.

If rice is not cooked, prepare 2 cups cooked short-grain rice (measured cooked). Portion rice into two scoops (about 1 cup each) on the plate or in the takeout container.

Place the sliced chicken katsu beside the rice scoops. Arrange the cooked BBQ beef next to the chicken so that the plate is balanced.

Add one scoop (about 1 cup) of macaroni salad to the plate.

Drizzle or serve the piquant katsu sauce on the side for the chicken. Garnish the beef with sliced green onion and a sprinkle of sesame seeds, if desired.

Serve immediately while chicken is hot and crispy and beef is warm.