Wassup Wit Dat!


June 15th, 2013

At a recent bbq, I tried my hand at making "kal-bi" chicken. Let's just say dat it tasted like....... chicken. I know da marinade is ono (it's anoddah secret kine recipe) but I was really disappointed dat da chicken just tasted blah. It's hard to bbq boneless, skinless chicken but it's especially hard to marinate as it doesn't "soak in" like those with skin or breaded and deep fried. Although I have tasted oddahs wea it had "juices" with every bite.

Wassup Wit Dat!

Actually, how they do dat?

I've been jonesing for some ono kine chicken katsu and haven't found a place dat does it "right". There's just something about how people bread it or fry it in "seasoned" oil but there are only two places dat I can honestly say I've enjoyed their katsu. Da first was Jumbo's but they not around any more. Their breading was real compact and not flakey but their sauce was da kickah! It was one of those sauces dat you would actually drench da katsu in cause it was dat ono.

Then there's Grace's but kinda different there. It has to be chicken katsu gravy all ovah AND da katsu sauce on da side. I have to admit though with da gravy all ovah, their breading gets all mushy wea you take one bite and da skin part totally comes off and 'den you feel kinda sick just eating "skin".

Who's got da best chicken katsu? Do you do gravy all or just da katsu sauce? Got any marinade tricks?

Maybe I should just stick to making kim chee. 🙄

Posted in WWD! | 14 Comments »

14 Responses to “Chicken!”

  1. wafan:

    1st to wish the daddies a Happy Father's Day!

  2. wafan:

    Never did like the gravy all over everything albeit I know lots of folks who would rather lose an arm or two rather go without.

    Did you ever try to "inject" the sauce into your meat? That sounds weird but I think you get the idea.

  3. Glenn D:

    Happy Father's Day!
    Honestly, I have not paid too much attention to chicken katsu or chicken kalbi since I always liked pork. But if I was to make chicken kalbi, I would definitely use thighs and poke 'em with a fork in da hope for the marinade to seep in. I wonder if using more fruits like pears and apples in the kalbi sauce will help the marinade soak in more.
    As for the gravy, I no like gravy on my katsu. Too much like country fried streak. I like gravy all ova on other things like hamburger steak, loco moco.... I'm a tonkatsu sauce kinda a person, yeah?
    All you fathers out dea, Happy Father's Day!!!

  4. dihudfan:

    just cook the sauce and thicken it, den cook the chicken and serve with the sauce...

  5. cojef:

    Only suggestion, I no cook. Rub some vinegar or lemon/lime and dan marinade 2hours in frig. da acid in vinegar/lemon/lime may make the marinade penetrate the chicken. Happy Daddy Day for all the kanakas living in Hawaii, dis from mainland.

  6. sally:

    Before I play this post, what was da answer to the last post? LOL

  7. Lowtone123:

    BL you get me thinking now. Jumbo's had the fried min with chicken katsu and wash'um down with da green river. Dat was the remedy for satisfy da opu. Now I go Grace's for when I like good chicken katsu. Just katsu sauce for me. If I like gravy I order chicken cutlet. I like gravy all ova only if the gravy is killas. Marinading chicken is tough even overnight you don't get the flava like beef or pork but I would try piercing the chicken before marinading and soak overnight. Good luck!

  8. pnutgrrl808:

    Braddah--Try Mel's on Dillingham Boulevard in Kalihi for plate lunch chicken katsu. Theirs is not greasy and the panko is crisp but not hard. Sometimes you order chicken katsu and the panko breading is crunchy but kind of hard on your gums.

    Also, if you like tonkatsu, try the Ginza Bairin stand in Yataimura, the Shirokiya food court on the second floor, Gina Bairin is right across from the takoyaki stand. I like Ginza Bairin better than Kimukatsu, which slices their pork super thin and layers it before making it into tonkatsu. I find Kimukatsu's tonkatsu to be a novelty to eat but drier.

  9. M:

    Howzit BL, I just got back from Japan after being there for 2 weeks. All I can say is that there's nothing here, Chicken Katsu or Tonkatsu that can come even close to what I ate in Japan. It's so tender it melts in your mouth and you can cut it with your hashi. I'm so spoiled.

  10. sally:

    Is there still a Spot's Inn somewhere? Cuz I had the best Chix Katsu at the University location but they are closed.

  11. Bowling Buddy:

    I just like to eat it, not cook it. All taste the same.

  12. pnutgrrl808:

    M: Have you tried the tonkatsu from Ginza Bairin in Waikiki? Theirs is hashi-tender. I hope you're not comparing $6 plate lunch katsu with the kind that's worth three times that much.

  13. M:

    pnutgrrl808, yes, I have gone to Ginza Bairin in Waikiki and it's good but Kimukatsu in Ebisu, Shibuya, Toyko is even better.

  14. M:

    pnutgrrl808, yes, I have gone to Ginza Bairin in Waikiki and it's good but Kimukatsu in Ebisu, Shibuya, Tokyo is even better.

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