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

Mini Chicken Katsu Plate Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs Mini Chicken Katsu Plate Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 0.5 cups short-grain white rice (uncooked); 0.6 cups water; 0.125 tsp kosher salt; 0.5 tbs rice vinegar (optional, for seasoning); 0.125 tsp sugar (optional, for seasoning); 0.25 cups elbow macaroni (dry); 1 tbs mayonnaise; 0.5 tsp apple cider vinegar; 0.25 tsp granulated sugar; 1 tbs celery, finely diced; 1 tbs carrot, grated; 0.125 tsp salt; 0.0625 tsp black pepper; 4 oz boneless skinless chicken thigh or breast; 0.25 tsp kosher salt; 0.125 tsp black pepper; 2 tbs all-purpose flour; 0.5 each large egg, beaten; 0.5 cups panko breadcrumbs; 2 tbs vegetable oil (for shallow frying); 1 tbs tonkatsu sauce; 0.5 each lemon wedge (optional); 0.25 cups shredded cabbage; 0.5 tbs scallion, thinly sliced (optional); 0.25 tsp sesame seeds (optional)

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time35m

Serves1

870 - 1680 Cal 1 scoop rice + 1 scoop macaroni salad**+ 1 entrée

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Ingredients

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Rice (1 scoop)

1/2 cups short-grain white rice (uncooked)

5/8 cups water

1/8 tsp kosher salt

1/2 tbs rice vinegar (optional, for seasoning)

1/8 tsp sugar (optional, for seasoning)

Macaroni Salad (1 scoop)

1/4 cups elbow macaroni (dry)

1 tbs Mayonnaise

1/2 tsp Apple cider vinegar

1/4 tsp granulated sugar

1 tbs celery, finely diced

1 tbs Carrot, grated

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Chicken Katsu (1 entrée, yields 1 small cutlet)

4 oz boneless skinless chicken thigh or breast

1/4 tsp kosher salt

1/8 tsp black pepper

2 tbs 00 bread flour

1/2 each large egg, beaten

1/2 cups Panko breadcrumbs

2 tbs vegetable oil (for shallow frying)

1 tbs tonkatsu sauce

1/2 each lemon wedge (optional)

Garnish & Serving

1/4 cups shredded cabbage

1/2 tbs scallion, thinly sliced (optional)

1/4 tsp Sesame seeds (optional)

Method

Rice (1 scoop)

Rinse and cook

Rinse 0.5 cup short-grain rice under cold water until the water runs mostly clear. Drain and combine with 0.6 cups water and 0.125 tsp salt in a small saucepan or rice cooker pot. If using a saucepan, bring to a gentle boil, reduce heat to low, cover and simmer for 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

Season (optional)

If desired, gently fold in 0.5 tbsp rice vinegar and 0.125 tsp sugar while the rice is warm to give a slightly seasoned sushi-style rice. Keep covered until ready to scoop one small serving (about 1 scoop ~ 1/2 cup cooked).

Macaroni Salad (1 scoop)

Cook macaroni

Bring a small pot of salted water to a boil. Add 0.25 cup elbow macaroni and cook until just tender (about 6–8 minutes). Drain and rinse under cold water to stop cooking and cool quickly; drain well.

Mix dressing & combine

In a small bowl, whisk 1 tbsp mayonnaise, 0.5 tsp apple cider vinegar, 0.25 tsp sugar, 0.125 tsp salt and 0.0625 tsp black pepper until smooth. Fold in the cooled macaroni, 1 tbsp finely diced celery and 1 tbsp grated carrot. Taste and adjust seasoning. Chill briefly if time allows, then portion about 1/4–1/3 cup (one small scoop) for the plate.

Chicken Katsu (1 entrée)

Prepare chicken

If using a chicken breast, butterfly and gently pound to an even 1/2-inch thickness; if using thigh, flatten slightly. Pat 4 oz piece dry with paper towel. Season both sides with 0.25 tsp kosher salt and 0.125 tsp black pepper.

Breading station

Set up three shallow dishes: one with 2 tbsp all-purpose flour, one with 0.5 beaten egg (use half a large egg), and one with 1/2 cup panko breadcrumbs. Dredge the seasoned chicken first in flour, shaking off excess, then dip into beaten egg, letting excess drip, then press firmly into panko to evenly coat both sides.

Fry the cutlet

Heat a 10–12 inch skillet over medium heat and add 2 tbsp vegetable oil. When oil is hot but not smoking (you can test by dropping one breadcrumb — it should sizzle), add the breaded chicken. Cook 2.5–3.5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain and rest 2 minutes.

Slice & finish

Slice the katsu into 4–6 strips. Drizzle or brush 1 tbsp tonkatsu sauce over the slices or serve sauce on the side. Serve with optional lemon wedge to squeeze over if desired.

Garnish & Assemble

Arrange one scoop (about 1/2 cup cooked) rice, one scoop (about 1/4–1/3 cup) macaroni salad, shredded cabbage (0.25 cup) and the sliced chicken katsu on a small plate. Sprinkle with 0.5 tbsp sliced scallion and 0.25 tsp sesame seeds if using. Serve immediately while the katsu is hot.