Hawaiian Style Chicken Katsu

Ingredients:


8-10 pieces boneless Chicken thighs (for a healthier recipe, use boneless/skinless thighs) but with the skin on its what gets it crispy!
2 large Eggs
1 C Flour
1 1/2 C Panko bread crumbs
Garlic salt to taste
Pepper to taste
1 tsp ajinomoto/MSG (optional)
Canola oil for frying

Dipping Sauce:


3 Tbps Ketchup
1-2 Tbps Worchestershire sauce
1 tsp Shoyu
1-3 tsp Tabasco to taste


For sauce, mix ketchup, Worchestershire sauce, shoyu, and tabasco.


Cooking Instructions:

1. Heat about a 1/2 inch of oil in a large pan or wok on high 375 deg F temperature. 
2. In a medium sized bowl, mix flour, garlic salt, pepper and ajinomoto/MSG (optional). 
3. In a separate bowl, beat eggs and add salt and pepper, set aside. 
4. In a third, shallow bowl or plate, place Panko. 
5. Dredge thighs in flour to evenly coat the thighs. 
6. After coated, dip coated thigh in the egg wash, then into the panko, making sure that all of the chicken is coated. 
7. Repeat with all of the thighs. 
8. Carefully place coated chicken in heated oil, turn when panko turns a nice golden brown (about 5-7 minutes per side). 
9. After chicken is cooked, drain on paper towels.

Chop and slice chicken thighs and dip in katsu sauce. Serve on a bed of shredded cabbage alongside white rice and macaroni salad for an authentic Hawaiian style plate lunch!


Ono!


Enjoy!

panko - Japanese breadcrumbs essential for katsu

Shrimp Canton with Pineapple

Ingredients:


2 lb. shrimp

peanut or canola oil for deep frying

2 eggs, slightly beaten

1 cup water

1 cup flour

1/2 teaspoon salt

1 can (1 lb, 4 oz) pineapple chunks with juice syrup

1/2 cup vinegar

1/4 cup catsup

1/2 cup sugar

2 teaspoons salt

1 teaspoon soy sauce

1/2 teaspoon monosodium glutamate (optional) I don't actually use it!!

dash of hot pepper sauce ( i prefer Tabasco!!)

2 tablespoons cornstarch

2 tablespoons water

1 teaspoon toasted sesame seed

Procedure:

Shell and clean/devein shrimp. Heat deep fryer with oil to 360 degrees F. Combine eggs and the one cup water. Add flour and the 1/2 teaspoon salt; mix lightly.

Dip shrimp into batter; drop into fat and fry.  Deep fry until golden brown and puffy then drain on strainer or paper towels, set aside.

Drain pineapple; add water to syrup to make one cup.

Combine syrup, vinegar, catsup, sugar, the two teaspoons salt, soy sauce, monosodium glutamate and hot pepper sauce in saucepan; bring to a boil.

Mix cornstarch and the two tablespoons water; stir into hot mixture.

Cook two more minutes, stirring constantly.

Plate shrimp, add pineapple chunks and pour over shrimp.

Sprinkle with sesame seed.  Garnish with a sprig of cilantro and some lemon wedges.

Makes 6 servings.

Enjoy!!

Chinese Whole Crispy Skin Chicken

Today I thawed out a whole fryer chicken. I was deciding on rotisserie roast chicken, fried chicken or whole crispy chicken. The whole crispy chicken finally gave in around noontime when it was fully thawed. I had from noon to about 6pm to prep the chicken for deep frying. A nd that meant more than just crispy chicken for my wife. She knew I would have to make her Oyster Sauce Chicken Cake Noodle. Making crispy chicken really messes up the whole kitchen for me. If it wasn't for the end result of oyster sauce chicken, my wife would really be on my case to clean up. Preparing the chicken takes patience and time because it has to be air dried for hours so the skin becomes crispy when its deep fried in oil.

Here is my compiled recipe.

Ingredients:

3-4 lb whole fryer chicken
1 Tbsp Chinese five spice powder
2 tsp salt
1 Tbsp vinegar
1 Tbsp honey
4 Tbsp hot water
1 Tbsp Shao Xing wine or straight whiskey
Enough oil for deep-frying

Instructions:

Clean the chicken well, then scald in boiling water for 3–5 minutes. Remove and place on a wire rack. Dry-fry the Chinese five spice powder and salt over a gentle heat until aromatic. Remove and spoon mixture into the cavity of the chicken. Close the opening of the chicken with a satay stick. Combine honey, wine, vinegar and hot water. Mix well. Scoop the mixture over the chicken to bathe the skin. Do this twice then hang the chicken in the open air for approximately 3½–4 hours. Heat enough oil in a wok, hold the chicken by the wing and bathe it with the hot oil. Slowly immerse the chicken into the oil to deep-fry until cooked and golden brown and crispy. This should take a good 7–8 minutes. The dryer the chicken's skin the crispier the chicken will become.






























Chop the chicken into serving pieces.

Enjoy!!