Today(and by that I mean every day) is all about double breaded chicken “Katsu”. Crunchy + tender chicken strips bathed in a sweet, sticky, and totally addictive sauce.
I’m talking honey, garlic, fragrant sesame, brown sugar, vinegar, and soy sauce. I go through a bottle of Shoyu a week because of this chicken!
Sorry, can we just talk about soy sauce for another minute here?! This ingredient is like, unbelievable. I’ve been cooking up a storm of Kauai style food recently and Shoyu(this is what its called in Japanese) is a staple in every singe recipe. It’s salty, it’s tangy- it just adds so much flavor. I’m seriously considering buying a huge jerry can of this stuff from my restaurant so I can stop going back to the store every second for more.
This is my go-to brand: Kikkoman.
So, speaking of Hawaiian style food- this here is called Katsu. Pronounced “Kah-tzu”[cutlet in Japanese], this refers to a piece of chicken breaded first in flour, dipped in egg, and then breaded in Panko.
On Kauai, it’s served plate lunch style- that’s in a styrofoam box-with a side of Mac salad and rice. Carbs on carbs is where it’s at! Plate lunches are the best thing ever. [the stuff of foodie dreams and weight losing nightmares.]
OTHER HAWAIIAN STYLE CRAVES:
We are still serving this with white Jasmine rice, but we’ll skip on the Mac salad. Also, our presentation is going to be much different! More “fancy-but approachable” dinner than work lunch.
Try serving with [chopsticks] for a cool look and authentic feel! Even if you don’t use them. LOL.
I love serving this on a long platter, topped first with rice, sprinkled with black sesame seeds(great contrast), and then laying out the cut strips of chicken. Then we top with thinly sliced scallions, a little more sesame, and we are ready to WOW!
Friends have told me this is “the best chicken I’ve ever tasted”.
This is because we are adding a whole ‘nother layer to the traditional Katsu. After lightly frying the chicken, we will dip it in this delicious, aromatic sauce. Heres the thing- the breading isn’t going to get soggy(worst.thing.ever.), but instead harden and create the most FLAVORFUL crunch you have had in a chicken strip. I know you’re getting excited, because I certainly am!
Girls who don’t normally eat meat have called me asking for this recipe…..
Sticky Honey Garlic Chicken Katsu
- 1-1.5 kilo chicken breasts pounded to 1/2 inch thickness
- 3/4 cup flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 2 eggs
- 1-2 cups panko crumbs or Japanese breadcrumbs
- 2/3 cup honey
- 1/3 cup Soy sauce
- 1/3 cup brown sugar
- 1/8 cup vinegar
- 3 tsp sesame oil
- 1 tsp sesame seeds
- 5 Garlic cloves minced
- Jasmine rice(prepared according to package instructions)
- scallions thinly sliced on the diagonal
- black sesame seeds
- Lay out three plates. In one, season flour with salt and garlic powder. In another, beat the eggs. In a third, pour panko crumbs. One at a time, dredge chicken cutlets in flour, dip in the egg, and coat with panko crumbs. Lightly fry until golden and cooked through. Keep warm.
- Combine all sauce ingredients in a shallow pan(it needs to be wide enough to fit a large cutlet)over high heat. Bring the sauce to a boil, stirring constantly. Lower heat to medium flame and continue to cook for 4 minutes, stirring to ensure the bottom doesn’t burn. The sauce should thicken a bit. Keep warm.
- Choose a shallow serving bowl or long platter. Pictured: plated on a banana leaf(this will get you extra presentation points!). Arrange rice on platter. Working one at a time, dip cutlets into hot sauce and place on a cutting board. Using a large knife, slice diagonally into thin strips. Slide the knife under slices, keeping the shape of the cutlet, and gently lay over the rice. You can double layer the chicken. Sprinkle with black sesame seeds and thinly cut scallions.