Hawaii? Sure! What about chicken katsu?

1. Pound the chicken meat just so that all of the pieces are even in thickness. Sprinkle with salt.

2. Set up you breading station, rice flour, egg white and Panko. I keep a clean plate on the side as a landing spot once each piece of meat has been breaded. Dip the chicken, one at a time into the rice flour, shaking off the excess and then into the egg white and lastly the Panko. Press the Panko into the flesh and set aside. Repeat until all pieces are done, and stash in the refrigerator.

3. In the mean time, in the largest skillet that you have add enough vegetable oil so that you come up the side of the pan about 1/2 inch deep. Heat over medium-high heat until the oil reaches 350⁰. If you don’t have a thermometer, the end of the handle of a wooden spoon will work. If you dip the end into the oil and it bubbles, you’re good to go.

4. Carefully place as many pieces of chicken into the pan without crowding them. Fry on both sides until golden brown. As each piece is done, place on a rimmed baking sheet with a wire rack in it rather than on paper towels. This way that beautiful crispy crust you just achieved will stay that way. If need be, place the entire pan into the oven (150⁰) to keep them warm until rest are finished and you are ready to serve.

TIPS:
This recipe feeds two adults,
To serve: place each piece onto a cutting board and slice into one inch strips, crosswise. Place the strips on to a plate, together, along side the rice and veggie of your choice. Sauce is optional. We prefer not to, but if you must…
Combine:
1/3 cup ketchup
1/3 cup soy sauce
2 tbsp Worcestershire sauce
You can either be a dipper or a pourer over all the chicken.

Enjoy!