R.P. Von Rottenkatt

Von Rottenkatt is my name, food is my game.

A Tale of Two Chicken Katsus

One with da Japanese recipe and da local Hawaiian flavor (da L & L style, broke da mout, garrins-ball barrins). You can use the same exact ingrediments and methods with pork, and make on onolicious tonkatsu!

Da Ingrediments

  • 2 boneless and skinless chicken
  • 2 eggs
  • 1/2 pkg Panko [dis da kine Japanese bread crumbs]
  • 1 1/2 cup flour
  • Garlic powder
  • Salt [can use Hawaiian salt]/Pepper fo taste
  • 1/4 cold water
  • Cooking oil

Da Dipping Stations

Now we going prepare da tree separate kine dishes or bowls for da “dipping stations:”

Step 1. In da first bowl you will mix: flour, garlic powder, salt [again, can be Hawaiian salt] and pepper to taste [again, no be tight wit da taste bruddah].

Step 2. In da second dish: scramble up da eggs, wata, and more garlic powder.

Step 3. In da third dish you will mix: Panko and even more garlic powder.

Step 4. Heat da oil in a frying pan.

Step 5. Cut da chicken into long strips. Dis speed up da cooking time of da chicken.

Step 6. Dip da chicken into da egg batter mix. [Now flap the arms and drink some wine]

Step 7. Now dip da chicken  into the flour mix. [Now flap the arms and drink some wine]

Step 8. Now dip da chicken back into the egg batter. [Now flap the arms and drink some wine and do a cha-cha two-step]

Step 9. Finally roll small kine da chicken into the Panko mix before putting da chicken strips in da hot oil.

Make sure you cova all sides of da chicken pono.

Deep fry da bugga until golden brown.

Afta you finished frying, serve da chicken wit rice or udon noodles. Broke Da Mout! Aloha!

If you like L & L Style Chicken Katsu Sauce check ’em out.


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This entry was posted on 2012/03/22 by .
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