Easy College Eats | Chicken Katsu Curry + Mac Salad

One of the worst parts of leaving Hawaiʻi for college is missing the endless food options in all ethnic backgrounds. I’m 99% sure I would love Waco more if Zippy’s added a location here! In the meantime, I’ve been cooking some of my favorite childhood recipes, from shoyu chicken to beef stew to chicken katsu curry. Now I nearly burnt down my entire apartment complex the first time I tried to fry the katsu, but luckily the chicken and all of my belongings survived after a bit of practice! No plate lunch meal is complete without mac salad, so I made a small batch McCorriston style (from my mom’s side of the family, aka as little mayo as possible) to eat throughout the week!


  • For chicken katsu (four servings)
    • Four chicken breasts
    • Three eggs 
    • Two cups panko
    • Two cups flour
    • Salt, pepper
    • Vegetable oil
  • For mac salad 
    • Two cups macaroni
    • Four hard boiled eggs (I like a lot in my salad!)
    • Mayo to taste
    • Garlic salt, pepper
    • Optional: olives


  • For katsu
  1. Heat one inch layer of vegetable oil in a pan on medium high heat. Test the oil temperature by tossing in a clump of panko and see if it browns.
  2. Pat chicken breasts with paper towel to remove excess moisture (any dampness will prevent the coating from sticking!).
  3. Season chicken pieces with salt and pepper.
  4. Coat all sides thoroughly with flour, dip in egg, and cover completely with panko. 
  5. Cook two katsu pieces at a time. In order to see if the inside of the chicken is cooked through, place a toothpick through the center of the thickest slice and rest the toothpick under your lower lip. If it’s still warm, then the chicken is completely cooked.
  6. Remove the katsu slices from the oil and rest in a bowl (do not seal the bowl or else the katsu will become soggy). 
  7. Slice in 3/4 inch pieces and place over rice and heated curry sauce packet (not classy, but still tasty!).
  • For salad 
    1. Boil macaroni noodles according to box instructions. Once noodles are cooked, place in a container in the fridge to completely cool down.
    2. Simultaneously boil eggs and peel once they are cooked. Cool in the fridge until both eggs and noodles are cold. 
    3. Chop eggs into chunky pieces and toss in a large bowl with noodles. 
    4. Add desired mayo amount and season with garlic salt and pepper. 
    5. Enjoy with katsu curry!