Hawaiian Style Chicken Katsu with Mac Salad

dashofsavory.com

Gail C

subheading: Mac Salad:

1 box {16 ounces} Elbow Macaroni, cooked, drained and rinse with cold water to cool down

½ small Sweet Onion, grated

2 whole Carrots, grated

2 cups Mayonnaise

1 tablespoon Sugar

2 tablespoons Rice Wine Vinegar

1 teaspoon Kosher Salt and Ground Black Pepper

2 tablespoons Heavy Whipping Cream

subheading: Tonkatsu Sauce:

2 tablespoons Ketchup

2 teaspoons Worcestershire Sauce

¼ cup Oyster Sauce

1 tablespoon Brown Sugar

subheading: Chicken Katsu:

4 whole Boneless Skinless Chicken Thighs

¼ cup Water

3 whole Eggs, whisked

¼ cup Cornstarch

1 teaspoon Kosher Salt

3 cups Panko

Canola Oil, for frying

Steamed White Rice, to serve

Toasted Sesame Seeds, for garnish

Green Onion, chopped for garnish

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