Hawaiian Style Chicken Katsu with Furikake Recipe

If you’ve been craving crispy chicken with a punch of savory umami, look no further than this Hawaiian Style Chicken Katsu with Furikake. Imagine golden, crunchy chicken cutlets, sliced and fanned atop a bed of warm white rice, showered in furikake—a flavorful Japanese rice seasoning—drizzled with tangy katsu sauce, and paired with bright, spicy pickles. It’s comfort food with island flair, and it brings together sweet, savory, and spicy just the way a Hawaiian plate lunch should. Whether you’re indulging after a long day or inviting friends over for a casual meal, this dish promises big flavors and crowd-pleasing textures every time.

Ingredients You’ll Need

You only need a handful of key ingredients to make this plate lunch favorite shine. Every item in this recipe plays an important role—think crunch, umami, and a little kick—that together give Hawaiian Style Chicken Katsu with Furikake its irresistible character.

• Chicken Thighs or Breasts: Use boneless, skinless pieces for juicy, tender katsu with the perfect bite.
• Salt and Pepper: A light seasoning on the chicken keeps flavors balanced and lets the coatings shine.
• All-Purpose Flour: The first layer in the dredging process; it helps the egg stick and locks in moisture.
• Eggs: Beaten eggs act as glue, helping the panko crumb coat adhere fully for ultimate crispiness.
• Panko Breadcrumbs: These Japanese-style crumbs deliver the signature light and shattering crunch everyone loves.
• Vegetable Oil: Go for a neutral oil with a high smoke point for golden, evenly fried cutlets.
• Ketchup: The sweet, tangy base for the iconic katsu sauce.
• Worcestershire Sauce: Adds deep, savory complexity, giving the sauce a major umami boost.
• Soy Sauce: Just a touch for salty depth and traditional island flavor.
• Brown Sugar: Balances out the tanginess of the sauce with a subtle toasty sweetness.
• Garlic Powder: Brings aroma and mellow garlic warmth to the katsu sauce.
• White Rice: Fluffy short- or medium-grain rice forms the soul-soothing base of your plate lunch.
• Furikake Seasoning: This Japanese sprinkle brings seaweed, sesame, and a blast of umami magic.
• Pickled Cucumber Kimchi or Spicy Pickled Vegetables: Optional, but highly recommended for a pop of acidity and heat.
• Sesame Seeds and Chopped Chives: For a fresh finish and an extra sprinkle of character on top.

How to Make Hawaiian Style Chicken Katsu with Furikake

Step 1: Prep the Chicken

Start by patting the chicken pieces dry using paper towels. This simple step ensures that the coatings adhere beautifully and the finished katsu fries up extra crisp. Season all sides of the chicken with a sprinkle of salt and freshly ground black pepper. Don’t skip this—it’s your flavor foundation!

Step 2: Set Up Your Breading Station

Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one filled with airy, crunchy panko breadcrumbs. Dredge each chicken piece first in the flour (tap off excess), then dip in the egg, and finally roll thoroughly in panko. For max crunch, really press the panko onto the chicken so every nook is coated.

Step 3: Fry to Perfection

In a large skillet, pour in about half an inch of vegetable oil and heat over medium. Once the oil is shimmering and a breadcrumb sizzles on contact, carefully lay in your breaded chicken. Fry each side for three to four minutes, or until golden brown and crispy outside, perfectly juicy inside. Set the fried chicken on a paper-towel-lined plate to absorb any extra oil.

Step 4: Make the Sweet Katsu Sauce

Katsu sauce comes together in a flash—all you need is a small bowl and a whisk. Stir together ketchup, Worcestershire sauce, soy sauce, brown sugar, and garlic powder until silky smooth. This vibrant sauce brings sweet, tangy, and savory all in one go—don’t be surprised if you start dipping everything in it!

Step 5: Assemble and Finish with Furikake

Slice the crunchy chicken katsu into strips and arrange it over a mound of hot, fluffy white rice. Generously sprinkle furikake seasoning over the rice and chicken, letting that ocean-y, sesame-rich flavor boost every bite. Drizzle with your homemade katsu sauce, then top with sesame seeds and a flurry of chives. Serve immediately, with optional pickled cucumbers or kimchi on the side to brighten up the whole plate.

How to Serve Hawaiian Style Chicken Katsu with Furikake

Garnishes

For a gorgeous finish, a healthy dusting of furikake across your Hawaiian Style Chicken Katsu with Furikake really makes the dish pop, both visually and in flavor. Don’t forget the sesame seeds and vibrant green chives for a touch of freshness, plus a few thin slices of pickled cucumber or pickled veggies for zing and crunch.

Side Dishes

A classic plate lunch gets even better with a scoop of creamy macaroni salad or a bright cabbage slaw. The creamy, cool salad pairs beautifully with the rich chicken, while the slaw offers crunch and balance. A small dish of miso soup or a handful of steamed edamame alongside your Hawaiian Style Chicken Katsu with Furikake completes the lineup.

Creative Ways to Present

Want to shake things up? Serve your Hawaiian Style Chicken Katsu with Furikake in a bento box for an authentic lunch experience, or layer it into a sushi roll for a fusion twist. Arrange the katsu family-style on a platter with bowls of rice and toppings on the side so everyone can build their own perfect bite.

Make Ahead and Storage

Storing Leftovers

Leftover Hawaiian Style Chicken Katsu with Furikake keeps surprisingly well! Let the chicken cool completely, then store the sliced cutlets, rice, and garnishes in separate airtight containers in the fridge. This way, you stay crisp on the chicken while keeping your rice tender. Everything should stay fresh up to three days.

Freezing

If you want to prep ahead or batch cook, freeze the breaded but uncooked chicken on a sheet tray until solid, then transfer to a freezer bag. Alternatively, you can freeze already cooked katsu; just cool completely first. Rice can be frozen in individual portions too. Thaw everything overnight in the fridge for best results.

Reheating

To restore the chicken’s crunch, reheat in a 350°F oven or toaster oven for about 10–12 minutes, until hot and crisped up. The rice can be quickly revived in the microwave with a splash of water, covered loosely with plastic wrap. Assemble as usual, and add fresh garnishes and furikake for that just-made magic.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Both boneless, skinless chicken thighs and breasts work beautifully for Hawaiian Style Chicken Katsu with Furikake. Thighs offer extra juiciness, while breasts deliver a leaner option—just be careful not to overcook so they stay tender.

What if I can’t find furikake seasoning?

No furikake? No worries. You can make a quick version by mixing toasted sesame seeds, crushed nori (seaweed snack sheets), and a little salt. The result won’t be quite as complex, but still brings the spirit of the original.

Is there a gluten-free version of this katsu?

Yes! Substitute the all-purpose flour with a gluten-free blend and look for gluten-free panko in most well-stocked grocery stores. Make sure your soy sauce and Worcestershire sauce are gluten-free as well to keep everything safe for sensitive eaters.

Can I bake the chicken instead of frying?

You absolutely can—baked Hawaiian Style Chicken Katsu with Furikake is a little less crunchy but still delicious. Place coated chicken on a wire rack over a baking sheet, spray lightly with oil, and bake at 425°F for 20-25 minutes, flipping halfway, until golden and cooked through.

How spicy is the katsu sauce?

The katsu sauce in this recipe is mostly sweet and tangy with just mild warmth from the garlic powder. Want more heat? Add a dash of sriracha, a sprinkle of chili flakes, or serve with spicy pickled cucumbers for an extra kick.

Final Thoughts

Give yourself the treat of a homemade island classic—Hawaiian Style Chicken Katsu with Furikake is easier than you think and impossible not to love. With every bite, you’ll get crunchy, juicy chicken, bold savory notes, and simple comfort done right. Grab your panko and furikake, invite someone over, and let your kitchen feel a little more like paradise tonight!

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