Best Chicken Katsu With Katsu Sauce Ll Hawaiian Barbecue Recipes
CHICKEN KATSU WITH KATSU SAUCE (L&L HAWAIIAN BARBECUE)
I used to go to L&L Hawaiian Barbecue all the time when I lived in Las Vegas, but since I have moved out of state to a small town there isn't any L&L's here. There is not much of anything to be honest. so I was craving Chicken Katsu and wanted to try and make it here at home to best match the chicken katsu from L&L that my...
Provided by Hope Vaillancourt
Categories Chicken
Time 1h50m
Number Of Ingredients 17
Steps:
- 1. To make sauce: Combine all ingredients and bring to a boil. Add cornstarch dissolved in water to thicken. Chill and serve. **I would always make the sauce first to chill for a few hours before the chicken was ready (the sauce thickens in the refrigerator)***
- 2. Open the chicken thighs and flatten. In a bowl, combine eggs, cornstarch, pepper, garlic powder, and water. In a separate bowl pour in your panko bread crumbs. First dip the chicken in the egg batter to coat, then dip chicken in the panko bread crumbs. Fry in oil (maximum 325 degrees) until brown and crispy.
- 3. Cut chicken into strips and serve with sauce. Serve with a few scoops of hot, sticky, white rice and a scoop of macaroni salad for a true plate lunch special like L&L Hawaiian Barbecue! Serves 7-10.
ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE
A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes.
Provided by BASKETBALLGIRL
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
- Heat oil in deep-fryer to 350 degrees F (175 degrees C).
- Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
- Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.
Nutrition Facts : Calories 718.3 calories, Carbohydrate 73.1 g, Cholesterol 136.5 mg, Fat 36.8 g, Fiber 1.6 g, Protein 30.2 g, SaturatedFat 6.8 g, Sodium 2290.2 mg, Sugar 14.6 g
AIR FRYER CHICKEN KATSU WITH HOMEMADE KATSU SAUCE
Air-fried chicken katsu that is crispy on the outside, tender and juicy on the inside. The sauce is a little bit sweet, a little bit tangy, and complements the chicken perfectly. Serve over rice if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic together in a bowl until sugar has dissolved. Set katsu sauce aside.
- Preheat an air fryer to 350 degrees F (175 degrees C).
- Meanwhile, lay chicken pieces on a clean work surface. Season with salt and pepper.
- Place beaten eggs in a flat dish. Pour bread crumbs into a second flat dish. Dredge chicken pieces in egg and then in bread crumbs. Repeat by dredging chicken in egg and then bread crumbs again, pressing down so that the bread crumbs stick to the chicken.
- Place chicken pieces in the basket of the pre-heated air fryer. Spray the tops with nonstick cooking spray.
- Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice. Serve with katsu sauce.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 41.2 g, Cholesterol 157.6 mg, Fat 6.7 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 1.9 g, Sodium 1164.4 mg, Sugar 10.8 g
CHICKEN KATSU & HOMEMADE KATSU SAUCE
Extra crispy panko-breaded chicken that's been marinated in a garlic seasoning--this chicken katsu is full of juicy and tender flavor and is your next week day dinner.
Provided by Huy Vu
Categories Dinner Lunch Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Clean the chicken thighs and remove any skin and bones. Make sure it has the same thickness through and if there are thicker areas, fileting these thicker areas with a shallow cut so they lay flat.
- Combine the garlic powder, salt, and pepper in a bowl.
- Thoroughly coat the chicken pieces with this seasoning. Marinate for 15 minutes while you prepare the katsu sauce and prepare for dredging.
- Add all the ingredients for the katsu sauce in a bowl and whisk until it's fully incorporated. Set aside.
- Put the flour, beaten egg, and panko into 3 separate shallow containers.
- Dip the chicken thigh pieces into the flour and thoroughly coat.
- Then dip into the egg, letting any excess drip off.
- Lastly, coat completely with the panko. Place the coated chicken thigh on a wire rack. Repeat with all the chicken.
- Preheat the oil to 350 °F over medium heat in a heavy bottom pan. Carefully lower each chicken piece into the oil and for about 1 minute per side or until golden brown. Don't crowd the pot. Use a thermometer to make sure it's done (145 °F internally).
- Serve chicken with rice and katsu sauce.
Nutrition Facts : Calories 515.59 kcal, Carbohydrate 49.77 g, Protein 27.5 g, Fat 22.42 g, SaturatedFat 6.13 g, TransFat 0.1 g, Cholesterol 204.13 mg, Sodium 1501.08 mg, Fiber 1.95 g, Sugar 15.79 g, UnsaturatedFat 13.83 g, ServingSize 1 serving
HAWAIIAN CHICKEN KATSU
I found this recipe on the net courtesy of L&L Hawaiian Barbecue restaurant. For those of you who eat at this restaurant, you know how good their food is! Serve this with a scoop of macaroni salad and a scoop of rice to give it that island flair!
Provided by Iron Woman
Categories Healthy
Time 25m
Yield 5-7 serving(s)
Number Of Ingredients 19
Steps:
- Open the chicken thighs and flatten with a rolling pin.
- Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
- Coat chicken in the egg batter, then the roll in panko crumbs.
- Fry in oil (maximum 325 degrees) until brown and crispy.
- To make sauce:
- Combine all ingredients and bring to a boil.
- Add cornstarch dissolved in water to thicken. Chill and serve.
- Cut chicken into strips and serve with sauce.
Nutrition Facts : Calories 1118.9, Fat 21.1, SaturatedFat 5.4, Cholesterol 376.6, Sodium 2090.7, Carbohydrate 141, Fiber 4.5, Sugar 59.3, Protein 87.1
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