Hawaiian · intermediate
Hawaiian Crispy Chicken Katsu Skillet With Tangy Guava Sauce
Golden panko-crusted chicken cutlets sliced thin and served alongside a sweet and savory homemade guava fruit katsu dip.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a small saucepan over medium heat, combine the guava nectar, tomato paste, soy sauce, and Worcestershire sauce; cook for 4 minutes until thick and smooth, then remove from heat.
- 02
Set up three shallow bowls with cornstarch in the first, beaten eggs in the second, and panko breadcrumbs in the third.
- 03
Dredge each chicken thigh in cornstarch, shake off excess, dip in beaten egg, and press firmly into panko until thoroughly coated.
- 04
Heat vegetable oil in a large skillet over medium-high heat until hot and shimmering.
- 05
Fry the chicken thighs in batches for 4 to 5 minutes per side until deep golden brown and the interior reaches 165 degrees Fahrenheit.
- 06
Transfer crispy chicken to a wire rack to drain briefly, slice into clean strips, and serve alongside warm guava katsu sauce.
A LITTLE KITCHEN KNOW-HOW
Shallow Frying
Cooking breaded food in hot shallow oil, creating a uniform crunchy crust while locking in moisture.
Notes from the kitchen
- Pressing panko firmly onto the egg coating ensures maximum adhesion so the crust stays crunchy when sliced.
- Avoid overcrowding the skillet so the oil temperature remains constant for optimal crisping.
- Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.