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Cooking Culmination

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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Hawaiian Crispy Chicken Katsu Skillet With Tangy Guava Sauce · Cooking Culmination

Discover / Hawaiian

Editorial sample recipeHawaiianintermediateDairy-FreeHalal

Hawaiian Crispy Chicken Katsu Skillet With Tangy Guava Sauce

Name: Hawaiian Crispy Chicken Katsu Skillet With Tangy Guava Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless skinless halal chicken thighs, pounded to even half-inch thickness; 0.5 cup cornstarch; 2 large eggs, beaten; 1.5 cups panko breadcrumbs; 0.33 cup vegetable oil, for skillet frying; 0.5 cup guava nectar; 3 tbsp tomato paste; 2 tbsp low-sodium soy sauce; 1 tbsp Worcestershire sauce, halal-certified

Golden panko-crusted chicken cutlets sliced thin and served alongside a sweet and savory homemade guava fruit katsu dip.

Prep: 15 min
Cook: 20 min
Total: 35 min

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Ingredients

Servings

680 g boneless skinless halal chicken thighspounded to even half-inch thickness
120 ml cornstarch
2 large eggsbeaten
360 ml panko breadcrumbs
79 ml vegetable oilfor skillet frying
120 ml guava nectar
3 tbsp tomato paste
2 tbsp low-sodium soy sauce
1 tbsp Worcestershire saucehalal-certified

Allergen information

This recipe contains or may contain:

egg
eggs
fish
gluten
soy

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Shallow Frying

Cooking breaded food in hot shallow oil, creating a uniform crunchy crust while locking in moisture.

Instructions

In a small saucepan over medium heat, combine the guava nectar, tomato paste, soy sauce, and Worcestershire sauce; cook for 4 minutes until thick and smooth, then remove from heat.

Step 1:

Step 2: Set up three shallow bowls with cornstarch in the first, beaten eggs in the second, and panko breadcrumbs in the third.

Step 3: Dredge each chicken thigh in cornstarch, shake off excess, dip in beaten egg, and press firmly into panko until thoroughly coated.

Step 4: Heat vegetable oil in a large skillet over medium-high heat until hot and shimmering.

Step 5: Fry the chicken thighs in batches for 4 to 5 minutes per side until deep golden brown and the interior reaches 165 degrees Fahrenheit.

Step 6: Transfer crispy chicken to a wire rack to drain briefly, slice into clean strips, and serve alongside warm guava katsu sauce.

Cooking tips

Pressing panko firmly onto the egg coating ensures maximum adhesion so the crust stays crunchy when sliced.
Avoid overcrowding the skillet so the oil temperature remains constant for optimal crisping.
Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.