RECIPE: Chicken Katsu Haystacks

We've all heard of Hawaiian Haystacks, well, this is kind of my "Asian" take on the well-beloved haystack recipe using Chicken Katsu! I made this tonight and it was SO yummy!

There are four parts to this recipe. I know it seems like a lot, but I actually whipped this up in about 40 minutes:
-Rice
-Asian Coleslaw
-Chicken Katsu
-Katsu Sauce (like an Asian BBQ sauce)

RICE
1 cup Jasmine Rice
1 1/2 Cups water
Instructions:
In a medium pot/saucepan place water and rice. Bring to a boil, then cover with a lid and reduce heat to low. Simmer rice on low heat for 20 minutes. Fluff with fork and serve.

ASIAN COLESLAW
1 package coleslaw mix
3 green onions, chopped
2 tablespoons sesame seeds
1 packet slivered almonds (about 2/3 cup)
1/4 cup rice vinegar
3 Tablespoons Canola/Vegetable Oil
1 Tablespoon Sesame Oil
3 Tablespoons Sugar
1/2 Teaspoon salt
1 package Ramen - Oriental flavored
Instructions:
1. Mix coleslaw, green onion, sesame seeds and almonds in a bowl.
2. In a separate bowl whisk together rice vinegar, canola & sesame oils, sugar, salt and oriental flavoring packet from Ramen package.Whisk until well combined and sugar is dissolved. Pour over coleslaw and toss to coat evenly.
3. Cover and refrigerate for at least an hour.
4. Just before serving break-up uncooked Ramen noodles into small pieces and mix with salad.


KATSU SAUCE (Quick-n-Easy version)
1/4 cup BBQ Sauce (I prefer Sweet Baby Rays)
3 Tablespoons Ketchup
4 Teaspoons Soy Sauce
2 Teaspoons Worcestershire Sauce
1 Tablespoon Sugar
2 Teaspoons Rice Vinegar
1 Teaspoon Garlic Powder
1/2 Teaspoon Ginger Powder
1/2 Teaspoon Ground Black Pepper
Instructions:
Mix all ingredients together until smooth.


CHICKEN KATSU
4 boneless, skinless chicken breasts
salt & pepper
1 1/2 cups Panko Bread Crumbs (MUST be Panko - don't substitute)
1/2 cup flour
2 whole eggs
2 Tablespoons milk
1/2 cup vegetable oil
Instructions:
1. Cut breasts in half and then pound to 1/4 inch thickness
2. Season breasts with salt and pepper
3. Place panko breadcrumbs in shallow dish and place flour in another.
4. Using a fork or whisk, beat together eggs and milk until smooth.
5. In a large pan/skillet heat vegetable oil over medium-high heat.
6. Working in batches dredge chicken through flour, then egg mix, and then coat with panko breadcrumbs - shaking off excess between each step.
7. Gently place in heated oil and fry until golden brown (about 3 minutes on each side). Remove and drain on paper towels. Depending on pan size you may have to do this in batches.
8. Slice chicken into strips.


SERVING CHICKEN KATSU HAYSTACKS:
Place about 1/2 cup cooked rice on plate. Top with a heaping spoonfuls of Asian Coleslaw and several strips of Chicken Katsu. Top off with Katsu sauce, or dish sauce to the side for dipping. DIG IN!