Hawaiian Style Chicken Katsu with Furikake Recipe
Crispy golden chicken cutlets sliced over fluffy white rice and sprinkled with savory furikake seasoning, served with sweet katsu sauce and spicy pickled cucumbers—this Hawaiian-style plate lunch favorite is the perfect blend of comfort and crunch.
- Author: Maya
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Hawaiian
- Diet: Vegan
For the Chicken Katsu:
- 2 boneless, skinless chicken thighs or breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Katsu Sauce:
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1/2 tsp garlic powder
To Serve:
- 2 cups cooked white rice
- 1 tbsp furikake seasoning
- Pickled cucumber kimchi or spicy pickled vegetables (optional)
- Sesame seeds and chopped chives for garnish
- Pat chicken dry and season with salt and pepper. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge chicken in flour, dip in egg, then coat in panko.
- In a skillet over medium heat, heat about 1/2 inch of oil. Fry chicken for 3–4 minutes per side or until golden and cooked through. Drain on paper towels.
- In a small bowl, whisk together all sauce ingredients until smooth.
- Slice chicken into strips and place over hot white rice. Sprinkle furikake over the rice and chicken.
- Drizzle with katsu sauce and garnish with sesame seeds and chives.
- Serve with spicy pickled cucumbers or kimchi for a flavorful contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8g
- Sodium: 1020mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 180mg
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