Half-half - Chicken Katsu & Bbq Chicken Recipe

Make the marinade

Whisk together soy sauce, ketchup, brown sugar, pineapple juice, rice vinegar, grated ginger, minced garlic, sesame oil and sriracha (if using) in a bowl until sugar dissolves and mixture is smooth.

Reserve 2 tablespoons of the marinade for finishing sauce. Place the chicken thighs in a zip-top bag or shallow dish and pour the remaining marinade over them, massaging to coat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.

When ready to cook, heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Remove chicken from marinade (discard used marinade), and sear chicken 3–4 minutes per side until internal temperature reaches 165°F (74°C) and glaze is slightly caramelized. Alternatively, grill over medium heat 4–5 minutes per side. Let rest 5 minutes, then slice into strips. Brush with reserved 2 tablespoons marinade warmed briefly in a small saucepan or microwave to ensure food safety.

Prepare chicken

If using breasts, butterfly and place between plastic wrap and pound to an even 1/4" thickness. Season both sides lightly with salt and pepper.

Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and panko in the third.

Dredge each chicken piece first in flour (shake off excess), then dip into beaten eggs, then press firmly into panko breadcrumbs to coat thoroughly. Place coated cutlets on a rack while you heat the oil.

Pour neutral oil into a heavy skillet to a depth of about 1/4" and heat over medium-high until shimmering and a breadcrumb sizzles immediately (about 350°F). Fry cutlets 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a paper-towel-lined rack to drain and rest 3 minutes. Slice into strips.

Whisk together ketchup, Worcestershire sauce, soy sauce, mirin or rice vinegar, brown sugar, ground mustard and grated garlic in a small bowl. Taste and add water 1 teaspoon at a time to reach desired pourable consistency. Keep chilled until serving or warm briefly if you prefer warm sauce.

Cook the rice

Rinse the short-grain rice under cold water until water runs clear. Combine rinsed rice, 1.25 cups water and 1/4 teaspoon salt in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand covered 10 minutes. Fluff with a fork or rice paddle.

Portion rice into 2 scoops (about 3/4 cup cooked rice each) onto the plate. Spoon 1 cup macaroni salad into a single scoop (or one dedicated scoop) alongside the rice.

On a serving plate, place two scoops of rice, a scoop of macaroni salad, arrange sliced BBQ chicken on one side and sliced chicken katsu strips on the other to create the HALF-HALF presentation.

Drizzle or serve katsu sauce alongside the katsu. Sprinkle toasted sesame seeds and sliced green onions over the BBQ chicken and rice. Add lemon wedges if desired.