Mouthwatering Fried Chicken Katsu Recipe

With its beautiful landscape, relaxing atmosphere, and friendly environment, it’s no surprise that Hawaii is one of Chef Erwin’s favorite vacation spots. One of his favorite dishes to eat while there is Chicken Katsu. This dish, which is composed of a panko-crusted, deep-fried chicken cutlet, is popular in Hawaiian and Japanese cuisine. With a scoop of home-made macaroni salad and white rice, this dish is best enjoyed year-round!

Chef Erwin has replicated the feel-good vibes of this dish with his recipe; try it during your next family get-together, and bring a little island life to the table!

Chicken Katsu
2 chicken breast fillets, 7 oz
3 eggs
2 cups flour
3 cups fine panko bread crumbs

Macaroni Salad
1 cup mayo
1/4 cup milk
1/2 cup Ayam Malaysian Curry
1/4 cup carrots, chopped
3 cups macaroni pasta, cooked

Ayam Curry Sauce
9 oz Ayam Coconut Milk
1/2 cup Ayam Malaysian Curry
1 tbsp sugar
1 tbsp chicken bouillon powder

1 cup white rice, cooked

Chicken Katsu
•Cut chicken breast in half, length-wise
•Salt and pepper cut chicken breasts
•Prepare the egg wash and breading ingredients: whisk the eggs and set aside the flour and panko bread crumbs
•Drench chicken breast in the egg wash, then coat in the flour, then back in the egg, then in the panko
•Fry the breaded chicken breasts in 350 F oil for 5-8 minutes until golden brown
•When ready, remove from oil and let it sit to rest

Macaroni Salad
•Refrigerate cooked macaroni pasta to chill
•Mix all the ingredients together

Ayam Curry Sauce
•In a sauce pot, pour in coconut milk and let it simmer on low to medium heat
•Add the Ayam Malaysian Curry sauce, sugar, chicken bouillon, and mix them well
•Cook it until sauce thicken around 5-10 minutes
•Set aside when ready

To Serve
•Plate one fried chicken breast and desired scoop of macaroni salad on a plate
•Serve with white rice and pour the curry sauce on top of the chicken


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Chef Erwin Tjahyadi's Island Style Chicken Katsu

Directed by: Andy Schlachtenhaufen
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