L & L Hawaiian BBQ: Hawaiian Chicken Katsu

Made by: Marné

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2 eggs
3/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1 cup water
4 lbs boneless skinless chicken thighs/breasts
1 lb panko

Katsu Sauce:

1/2 cup Worcestershire sauce
1 cup ketchup
1 cup sugar
2 1/2 cups water
1/3 teaspoon salt
1/4 teaspoon chicken bouillon
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
2 -3 dashes Tabasco sauce
2-3 Tbsp cornstarch, mixed with
1/2 cup water


Pound chicken to around 1/4-1/2 inch thick.  Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.  Coat chicken in the egg batter, then the roll in panko crumbs.  Fry in oil (maximum 325 degrees) until brown and crispy.

To make sauce:  Combine all ingredients and bring to a boil. Add cornstarch dissolved in water to thicken. Chill and serve.

Cut chicken into strips and serve with sauce.

Recipe altered from this original source at  Food.com

Cheesecake Factory Bread

Made by: Maria

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2 1/2 c. room temp. water (100°-110°F)
4 T. butter, margarine or vegetable oil
2 T. caramel color
1/2 c. honey
3 1/3 c. wheat flour
3-4 c. all purpose flour
2 T. cocoa
2 T. active dry yeast
2 T. vital wheat gluten
2 t. salt
cornmeal

Combine first 4 ingredients (water, oil, color, honey) and mix well. Pour wheat flour on top of wet ingredients. Add cocoa, yeast, gluten and salt. Stir until well blended. Allow mixture to sponge for 10 minutes.

Add all purpose flour, one cup at a time, until dough clings to hook and almost cleans the sides of mixer, about 3-4 minutes. Cover and allow to rise till doubled; about 20-30 min.
Divide into 8 piles, cover with plastic wrap and allow to rest for 5 minutes. Shape into loaves and roll in cornmeal. Place on greased cookie sheet or greased 2.5x5 mini loaf pans. Rise 20 minutes or till doubled, about 20 minutes.

Bake at 350 degrees for 20-25 minutes.

Recipe from Frieda Loves Bread

Olive Garden Breadsticks

Made by: Diana

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[all shelf stable/food storage friendly ingredients!]


Ingredients:

1 1/2 c warm water
2 1/4 tsp dry yeast [1 package]
2 Tbsp butter, melted [powdered butter works GREAT]
2 Tbsp sugar
1 Tbsp salt
3-4 1/4 c bread flour [I never measure, just go by the feel... explained below]
Butter topping: 1/2 stick butter, 2 tsp garlic powder


Directions:

Stand mixer w/ dough hook >> in this order, add: water, yeast, sugar, butter, salt

Mix.

With hook going, add flour by 1/2 cups until it forms a ball.

Keep adding flour until it does not feel sticky anymore, and passes the window pane test.*

Clean surface >> dump dough.  [Because you made sure it's not sticky, you don't need to flour the counter!]

Form into ball.  Cut or pinch into 16 equal-sized [more or less] balls.

Roll balls into breadsticks a little wider than two hand-widths.

Lay onto greased baking sheet.  Let rest 30-45 min.  [Mine only puffed a little.]

Bake at 400 degrees F for 12 min. [They will probably not turn brown.]

Spoon butter topping [melted] over hot breadsticks.

Eat the breadsticks.

*Window pane test: grab a small ball of dough.  Roll into a ball, then flatten with your thumbs. Pull at it until you can see light through the dough - if it breaks, it needs more flour.  If you can see the light, it's ready.  [See?  Like looking through a window... yeah.]

Enjoy!

P.F. Chang's Chicken Lettuce Wraps

Made by: Debbie

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce


Special Sauce


1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons hot water
1-2 teaspoons garlic and red chile paste


Stir Fry Sauce:

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


Directions:

First, create the special sauce by dissolving the sugar in the water in a small bowl. To this mixture add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.  Mix well.  Refrigerate.

Combine hot water with hot mustard.  When you are ready to serve sauce, combine desired amount of mustard mixture and desired amount of garlic chili sauce to prepared sauce until it reaches your desired level of spiciness. 

Heat oil in wok or frying pan on high.  Saute chicken breast for 4-5 minutes on each side or until done.  Remove breasts and cool.  Keep oil in pan and keep hot.  Mince water chestnuts and mushrooms to the size of small peas. 

Prepare the stir fry sauce by mixing all ingredients well.

Once chicken cools, mince to the same size as your vegetables.  Add another tbsp of oil to your hot pan and add chicken, garlic, onions, water chestnuts and mushrooms to the pan.  Add stir fry sauce and saute mixture for a few minutes until evenly coated and heated.

Serve chicken mixture in lettuce cups and top with special sauce.  Enjoy!

Recipe and photo courtesy of Food.com