Chicken Katsu Plate Lunch

Name: Chicken Katsu Plate Lunch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: hawaiian
Ingredients: 600 g chicken breast (boneless, skinless, halved into 4 thin cutlets); 0.5 tsp salt (divided, for seasoning and mac salad); 1 pinch black pepper; 0.5 cup all-purpose flour (for dredging); 2 pcs egg (large, beaten); 2 cup panko breadcrumbs; 3 cup oil for deep frying (vegetable or canola); 1.5 cup short-grain rice (uncooked, rinsed); 2.25 cup water (for cooking rice); 200 g elbow macaroni (dried); 0.5 cup mayonnaise; 1 tbsp rice vinegar; 1 tsp sugar; 1 pcs carrot (medium, finely grated); 0.25 cup onion (finely grated); 4 tbsp tonkatsu sauce (for serving)

RATING

4.6/5(128)

TASTE SCORE

9/10

Crispy, golden panko-crusted chicken cutlets with a juicy, tender center, served alongside fluffy white rice and a tangy, creamy mac salad. This Hawaiian plate lunch staple brings Japanese comfort food to the islands — crunchy, satisfying, and utterly delicious.

PREP

20m

COOK

30m

SERVES

1 PIECE

1273 cal

SERVINGS

METHOD · 7 STEPS

prep
Prepare the chicken cutlets.
1.Slice each chicken breast in half horizontally to create 4 thin cutlets.
2.Place cutlets between two sheets of plastic wrap and pound to an even 1/4-inch thickness.
3.Season both sides lightly with a pinch of salt and black pepper.
mix
Make the mac salad dressing.
1.In a small bowl, whisk together mayonnaise, rice vinegar, sugar, and a pinch of salt.
2.Fold in the grated onion and set aside.
boil · ~10 min
Cook the macaroni.
1.Bring a pot of water to a rolling boil.
2.Cook elbow macaroni according to package directions until just past al dente.
3.Drain, rinse briefly under cold water, and drain well.
4.Toss warm pasta with the dressing and grated carrot. Chill in the refrigerator.
TIPSlightly overcooking the pasta gives mac salad its signature soft texture.
boil · ~25 min
Cook the rice.
Combine rinsed short-grain rice and water in a pot with a lid. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
prep
Set up the breading station.
1.Place flour on a plate. Season with a pinch of salt.
2.Place beaten eggs in a shallow bowl.
3.Place panko breadcrumbs in a separate shallow bowl.
fry · ~10 min
Bread and fry the chicken.
1.Dredge each cutlet first in flour, shaking off excess.
2.Dip into beaten egg, letting excess drip off.
3.Press firmly into panko breadcrumbs on both sides.
4.Heat oil in a deep heavy-bottomed pot to 340°F (170°C).
5.Carefully lower breaded cutlets into hot oil and fry until golden brown and cooked through, about 3-4 minutes per side.
6.Transfer to a wire rack to drain. Internal temperature should reach 165°F (74°C).
TIPDon't overcrowd the pot — fry in batches to keep the oil temperature steady.
assemble
Assemble the plate lunch.
1.Slice each katsu into 1-inch strips against the grain.
2.Arrange sliced katsu, a scoop of rice, and a scoop of mac salad on each plate.
3.Drizzle tonkatsu sauce over the katsu or serve alongside.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pound chicken to an even 1/4-inch thickness for uniform cooking and tenderness.
2
Use a thermometer to maintain oil at 170°C (340°F) for a crisp, non-greasy crust.
3
Press panko firmly onto the cutlet so the coating adheres and creates shaggy, crunchy flakes.
4
Slightly overcook the macaroni so it stays soft and absorbs the creamy dressing.
5
Rinse the cooked macaroni under cold water to stop cooking and cool it quickly for the salad.
6
Chill the mac salad for at least 30 minutes so the flavors meld and the texture firms up.
7
Let fried chicken rest on a wire rack, not paper towels, to keep the crust crisp on all sides.

RECIPE VARIATIONS

Adapt it for your goals.

chicken less

Chicken-less

Swap chicken for firm tofu or thick king oyster mushroom cutlets; press tofu well and follow the same breading and frying method—ideal for vegetarians or a lighter meal without losing the crunch.

lightened up

Lightened-up

Air-fry the breaded cutlets at 200°C (400°F) for about 10 minutes, flipping halfway, to achieve a crisp coating with significantly less oil—perfect for a lower-calorie version.

spicy katsu

Spicy katsu

Add 1 teaspoon of togarashi or cayenne pepper to the flour and mix sriracha into the tonkatsu sauce—great for those who love heat alongside the crispy chicken.

gluten free