Chicken Katsu & Ramen

Y'all. Have you ever noticed that the word "Hawaiian" is included in every recipe with pineapple? I've been fortunate enough to visit Hawaii a few times and I love the cuisine - which (spoiler alert) doesn't include as much pineapple as we Mainlanders seem to think. It's an incredible fusion of American, Japanese, and island flavors. One of my favorite dishes is chicken katsu and I love that as an Augusta local I have access to an authentic dish thanks to Hawaiian Style BBQ located on Gordon Highway. Of course if you're craving this dish but can't make it to one of my favorite local restaurants, you can always make it at home!

This recipe includes items available for purchase on the Augusta Locally Grown online farmers market from B&J Farms, Haven's Eggs, Starlit Roots, Swallow's Nest Farm, and Cornucopia Farms Avera. If the product link isn't available, check to see if any of our other incredible local farmers/growers have a similar product available.

Ingredients:

• 1 lb. boneless skinless chicken breast, cut into cubes

• salt, pepper, and garlic powder for seasoning chicken

• 1/2 cup all-purpose flour

• 1 large egg, beaten

• 2 cups panko bread crumbs

• olive oil (or any neutral oil) for frying

• For the katsu sauce:

• 1/2 cup ketchup

• 2 tablespoons Worcestershire

• 2 tablespoons soy sauce

• 1 tablespoon rice wine vinegar

• 1 tsp sugar

• Optional toppings:

• Scallions

• Microgreens or sprouts

• Rainbow chard

• Sesame seeds

Directions:

1. Combine all the ingredients for the katsu sauce in a small bowl, stirring well. Place in fridge while chicken cooks.

2. Sprinkle cubed chicken with salt, pepper, and garlic powder. It's up to you if you want to go light or heavy handed with the spices.

3. Place flour, egg, and panko crumbs in three separate bowls. (Don't be mad at me for all these dirty dishes)

4. Heat about 1/4 inch oil in a skillet over medium-high heat while you work on step 5.

5. Coat chicken cubes in flour, then dip in egg, and finally press firmly in panko crumbs until completely coated. Repeat until all your chicken is dressed up and ready for the skillet.

6. Place a small batch of chicken in the heated skillet, cooking about 5 minutes per side until fully cooked and golden brown.

7. Remove cooked chicken to a paper towel lined plate and repeat until all chicken is fried.

Now comes the tough decision. Do you want to serve this chicken over rice? Or ramen? Or with a side of macaroni salad? There's no wrong answer. I've tried and loved it all.

I used a box (4 packs total) of Ocean's Halo organic ramen noodles (found at most grocery stores, including Walmart) with this recipe. There's absolutely nothing wrong with the individual ramen noodle packs, just toss out the flavor packets, you won't need them here! I fill up a bowl with cooked ramen, add my chicken topped with katsu sauce, and lightly sprinkle with scallions, micro greens, rainbow chard, and sesame seeds.