Chicken Katsu

Ok, so I love Polynesian food...well, my husband is practically obsessed with is, so I eat it and love it too. One of his favorite Chicken dishes is Chicken Katsu. He has not had really good Chicken Katsu since he left Hawaii, but we find a decent one every now and again. Well, there is this sweet woman that lives in Rexburg that used to live in Hawaii that is kind enough to send me her Chicken Katsu recipe. Yuuuuummy!

• 2 eggs
• ¾ cup cornstarch
• ¼ t. salt
• ¼ t. white pepper
• ¼ t. garlic powder
• 1 cup water
• 4 lbs. boneless skinless chicken thighs (this is about all the Polynesia people eat are thighs. I like them the best!)
• 1 lb. panko

1. Open chicken thighs and flatten with rolling pin. Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make batter. Coat chicken in egg batter, then roll in panko crumbs. Fry in oil until brown and crispy. Cut chicken up in strips

Katsu Sauce

• ½ cup Worcestershire sauce
• 1 cup ketchup
• 1 cup sugar
• 2 ½ cup water
• 1/3 t. salt
• ¼ t. chicken bouillon
• ¼ t. white pepper
• ¼ t. garlic powder
• 2-3 dashes Tabasco sauce
• ½ t. cornstarch, mixed with ½ cup water
• 
  
• Combine all ingredients, except cornstarch mixture; and bring to a boil. Add cornstarch dissolved in water to thicken. Chill and serve.

My Favorite Chicken Vegetable Stir-fry

Yield: 4 Servings

Ingredients:
1/2 - 1 lbs boneless skinless Chicken Breasts, cut on the bias (sliced thin at an angle)
1 Tbsp. Minced ginger or 2 tsp. ground ginger (fresh ginger is always better)
2 Tbsp. Cornstarch, divided
1/2 cup Chicken Broth
2 Tbsp. Soy Sauce
2 tsp. Dark Sesame Oil
2 Tbsp Corn or Canola Oil
1 Cup Sliced Mushrooms
1 Cup Snow Peas, halved
1 Small Red or Green Bell Pepper, cut into thin strips
4 Green onions, cut into 3/4 inch pieces

* my variations- I add small pieces of Broccoli or any other vegetables that you like. I use a white onion diced or thinly sliced to saute with my chicken. Also, when you marinate the chicken in the ginger and corn starch mixture, I add finely chopped garlic as well. I serve with Sticky Rice or Rice Noodles.

Directions:

Toss: in a medium bowl, chicken with ginger and 1 tablespoon cornstarch to coat lightly, set aside.
Combine: in a small bowl remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil; set aside.
Heat: oil in a wok or large skillet over medium-high heat
Add chicken and cook, stirring quickly and frequently (stir-fry) 3 minutes or until chicken is no longer pink.
Add: bell peppers, broccoli or any other vegetable that may take longer to cook. Stir-fry for about 4-5 minutes. Cook until slightly tender, then add mushrooms, snow peas and green onions.
Stir: soy sauce mixture until blended, then pour into your wok or large skillet. Stirring constantly, bring to boil and boil 1 minute. If mixture is too thick, with a slightly gummy texture, add a little more chicken broth or water to thin it out. Serve over rice, or rice noodles.

Chicken Pot Pie Empanada's

Yield: Makes 4 servings

Ingredients

• 1 tablespoon unsalted butter (Make sure you use the unsalted, or else cut back on the amount of Chicken Broth used)
  
• 1/2 yellow onion, diced
• 1 tablespoon flour
• 3/4 cup low-sodium chicken broth
• 1 10-ounce box frozen peas and carrots ( sliced fresh baby carrots and broccoli to put in mine instead of the frozen veggies)
  
• 1 3- to 4-pound store-bought rotisserie chicken, meat shredded (I boiled a chicken breast in a little chicken broth and shredded it myself.)
  
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 refrigerated 9-inch pie crusts (from a 15-ounce package, such as Pillsbury)

Preparation

Heat oven to 400° F.

Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots or other vegetables, chicken, salt, and pepper. Remove from heat.

Cut each piecrust in half to form 4 half-circles. Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2-inch border. Using your fingers, wet the border with water. Fold the top of each crust over the chicken to form a quarter-circle. Press to seal. Make three 1-inch slits in each top crust. Transfer to a baking sheet. Bake until golden, 15 to 18 minutes.

This recipe is something that worked very well for us. It is always a good sign when your husband asks you to make it again!! Give it a try!