WELCOME BACK TO "LIVING 808."
AND ONCE AGAIN WE'RE SO LUCKY TO
BE JOINED BY CHEF SAM CHOY.
ALOHA.
Reporter: ALOHA.
THANK YOU FOR BEING HERE.
AND THE GREAT JOHN VENERI.
AND THEY ARE A BIG PART OF OUR
IN THE KITCHEN WITH SAM CHOY.
GOOD MORNING.
Reporter: THANKS FOR BEING
HERE.
TELL US ABOUT LAST NIGHT'S
EPISODE.
VERY INTERESTING.
I DON'T KNOW HOW MANY PEOPLE YOU
KNOW THAT BUILT THEIR HOUSE.
Reporter: NOT MANY.
ACTUALLY, ALMOST NONE.
HAPPEN AT THAT -- HABITAT FOR HUMANITY.
ALYSSA AND KAPUA WERE OUR
GUESTS.
THE GROUP IN THE CUL-DE-SAC IN
WAIMANALO.
THEY BUILT SIX HOMES TOGETHER.
Reporter: WOW.
THEY'RE LIVING NEXT TO EACH
OTHER.
THEY BUILT EACH OTHER'S HOME.
AND WE ATE THEIR FOOD.
THANK YOU VERY MUCH.
Reporter: SPEAKING OF EATING
THEIR FOOD, YOU GO INTO PEOPLE'S
HOUSES YOU SEE THEIR LEFTOVERS
AND MAKE A MEAL.
SO THAT'S WHAT WE STARTED TO DO
FROM LAST NIGHT.
WE STARTED DOING THIS MORNING.
I THINK THEY HAD A PARTY
BEFORE..
THEY DIDN'T MAKE THEIR
CHICKEN KATSU.
WE TOOK A NICE BONELESS
CHICKEN THIGHS, AND SEASON IT.
LITTLE SALT, PEPPER.
AND ROLLED IT IN FLOUR.
DUST IT IN FLOUR.
THAT RIGHT THERE IS CALLED
STICKY.
YOU HAVE YOUR PANKO STICK TO IT.
AFTER YOU GET THE FLOUR ON IT,
YOU CRACK AN EGG.
MASSAGE IT ALL UP.
AND PUT IT IN PANKO, WHICH IS
JAPANESE BREADING.
Reporter: SO IT STICKS
NICELY.
NOT TOO MUCH OIL.
IF YOU DEEP FRY IT, IT GETS
REALLY, REALLY OILY ALL OVER THE
PLACE.
I WANT TO TOE IT RIGHT HERE TO
JOHN.
Reporter: GREAT TIPS.
IN?
ABOUT THREE TABLESPOONS.
Reporter: OKAY.
YOU GOT TO, YOU ADD, YOU CAN ADD.
Reporter: DOES IT MATTER
WHAT OIL?
CANOLA.
Reporter: THANK YOU, CANADA.
I'M PLAYING AROUND WITH THAT.
Reporter: AND JOHN IS
CUTTING THE KATSU.
HE'S GRADUATED NOW.
I GOT TO STOP CALL HIM STEW
CHEF.
ALOHA SHOYU MAKE A KATSU
SAUCE.
WE HAVE THAT.
YOU CAN ALWAYS USE SOME KETCHUP
AND WORCESTERSHIRE.
I LIKE TO KICK IT UP.
THE BASE WOULD BE KETCHUP.
GET THAT IN THERE AND I WANDER A
LITTLE BIT WITH TERRI TERIYAKI.
AND I PUT SOME HEAT IN THERE.
SIRRACHA.
WE GOT A LOT OF GREAT COOKS
HERE.
THANK YOU.
JOHN.
STICK TO THIS.
JOHN -- I'M GOING TO --
Reporter: HE ALREADY KNOWS
HOW GREAT IT IS.
AND YOU CANNOT JUST USE
CHICKEN.
YOU CAN USE PORK.
YOU CAN USE FISH.
FISH.
SHRIMP.
Reporter: SHRIMP KATSU?
I'VE NEVER MADE MY OWN.
MY KIND OF GIRL.
Reporter: BIGGEST PIECE.
A LITTLE HOT NOW.
Reporter: THAT'S PERFECT.
IS THAT GOOD?
Reporter: AMAZING.
I LIKE HOW THE CHEF DOESN'T
EVEN TAKE A BITE.
Reporter: IN THE KITCHEN,
SUNDAYS, 6:30.
IF YOU APPLY, LET THE GUYS IN.
YOU'RE NOT GOING TO REGRET IT.
THIS IS INCREDIBLE.
AND A LOT OF FUN.
AND IT'S IMPRESSIVE.
SUNDAYS, 6:30.
SAM CHOY IN THE KITCHEN.
IF YOU MISS THE EPISODE, IT'S ON
YET.
WE HAVEN'T HAD ANYBODY WITH