Easy Authentic Hawaiian BBQ At Home (Chicken Teriyaki)

Rice:

1. Start by rinsing and washing the rice three times. Then, place equal parts of rice to water into the rice cooker. Let sit in the water for 15 minutes before cooking—press start and cook.

Macaroni Salad:

1. Bring a pot of water to a boil, and season generously with salt. Add macaroni pasta, and cook for 1 - 2 minutes less than the recommended time on the package for al dente. Drain the macaroni and rinse with cold water until completely cool.. 
2. In a large bowl, add mayonnaise, carrots, celery, garlic, salt and pepper to taste, apple cider vinegar, and shirodashi, and mix to combine. Then add in macaroni and fold together until completely incorporated.
3. Reserve and ideally place in the fridge overnight before serving.

Teriyaki Chicken:

1. In a large bowl, add pineapple juice, dark soy sauce, rice vinegar, and light brown sugar; whisk until the sugar dissolves, then add Thai chilis, ginger, and your chicken; mix to combine, cover with plastic wrap and marinate in the fridge overnight,
2. Strain your chicken through a large mesh strainer, and reserve the liquid. Heat a large wok over high heat with vegetable oil.  Once hot, add half of your marinated chicken and sear, tossing occasionally until the chicken gets some color and cooked through. Remove and repeat with the rest.
3. Remove all the chicken from your wok and reserve. Add half of your marinade, bring it to a boil, and reduce for 2 minutes or until slightly thickened. Separately whisk together cornstarch and water; whisk until homogenous, and add ½ of your slurry to the sauce to thicken. Add more if necessary.
4. Add all your chicken back to your wok, toss to coat, cut the heat and add garlic. Toss to coat and reserve.

Pork Katsu:

1. Breading station: in three separate medium-sized bowls, add flour, beaten eggs with a splash of water, and panko crumbs.
2. If your pork chop is bone-in, remove the bone. Using a meat mallet, gently flatten the meat to an even ½-inch thickness and season with salt. Coat with flour, shake off the excess, dip into the egg mixture, fully covered (no dry spots), and dip into the panko, pressing down to coat thoroughly. Place them on a sheet tray to the side.
3. Fill up a heavy bottom pot just over halfway with vegetable oil. Heat to 350℉, then fry your pork chops, two at a time to avoid overcrowding, for 4 - 6 minutes or until crispy, golden brown, and the internal temperature reads 165℉, remove with a spider and drain on a sheet tray with a wired rack. Immediately season with salt and togarashi. Slice into ½” slices and reserve.

Assembly:

1. Add 2 scoops of rice to a plate using an ice cream scoop, then add 1 generous scoop of macaroni salad and garnish with green onion. Next, add teriyaki chicken, and finally katsu.