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TAIZO: KUNG HEI FAT CHOY FROM
L&L HAWAI'I AND BARBECUE.
BRIAN AND CHEF IS HERE TO TELL
US HOW THEY'RE GOING TO
CELEBRATE THE CHINESE NEW YEAR.
THERE'S SOME GREAT DEALS FOR
YOU.
AND KELLY AND I ARE GOING TO
LEARN MORE ABOUT THEIR AWESOME
CHICKEN KATSU.
TELL US ABOUT CHINESE NEW YEAR.
YOU DO SO MUCH TO GIVE BACK.
YEAH.
THE LUNAR NEW YEAR IS THIS
SATURDAY.
JANUARY 28TH.
PLATE OF CHICKEN KATSU, WHICH IS
WHAT WE'RE GOING TO MAKE NOW.
TAIZO: WHERE DO THEY HAVE TO
GO?
IT'S GOING TO BE AT THE
WAL-MART KEEAUMOKU L&L.
OUR LOCATION THAT'S LOCATED IN
THERE ON KEEAUMOKU STREET.
AND JUST BRING TEN CANNED GOODS.
ANY CANNED GOOD.
VIENNA SAUSAGE, SPAM, WHATEVER.
BRING IT DOWN.
TEN CANS EQUALS ONE FREE PLATE
LUNCH.
10:00 A.M. TO 12:00 P.M. THIS
SATURDAY.
TAIZO: AND HELPS THE HAWAI'I
FOOD BANK.
ANDAND WE'LL DO A MATCHING
DONATION.
KELLY: WHAT CAN YOU EXPECT
AND HOW EARLY WOULD YOU SUGGEST
PEOPLE COME?
I WOULD SUGGEST COMING AN
HOUR OR TWO.
THE FIRST HUNDRED PEOPLE IN LINE
GET A FREE T-SHIRT LIKE THIS.
TAIZO: CHECK THIS OUT.
YEAR OF THE ROOSTER T-SHIRT
FROM L&L.
TO CELEBRATE THE CHINESE NEW
YEAR.
TAIZO: SPEAKING OF CHEF,
CHEF, WE GOT THE FAMOUS CHICKEN
KATSU WE ALL LOVE.
CAN WE TRY PUT IT TOGETHER?
WHAT DO WE HAVE HERE AND WHAT DO
WE GOT GOING?
FIRST, YOU START WITH THE
CHICKEN.
DEFROSTED CHICKEN.
DON'T WORRY, WE GOT A ROOSTER IN
THE HOUSE.
THE ROOSTER, THEY'RE NOT
AND YOU HAVE TO BATTER IT WITH
THIS BATTER.
IT'S A SPECIAL MIXTURE.
TAIZO: YOU BATTER THAT.
THIS IS THE BREADCRUMBS?
YEAH.
THIS IS THE BREADCRUMBS.
AND THIS IS --
TAIZO: THE FINAL PRODUCT.
THE FINAL PRODUCT BEFORE IT'S
FRIED.
IT'S NICE AND FLAT AND EVEN.
TAIZO: YES.
THAT'S A PROCESS CALLED
BUTTERFLYING.
TAIZO: GOES IN THE
BREADCRUMBS AND COMES HERE.
IF YOU WANT TO START.
BUT A LITTLE BIT LATER, KELLY
AND I ARE GOING TO TRY TO DO
THIS.
WE'RE GOING TO SEE, CHEF, TAKE
THAT OUT.
IT'S GOT THAT BEAUTIFUL KIT.
AGAIN, A LIVE ROOSTER IS GOING
TO BE PART OF ANOTHER SEGMENT.
WE LOVE THE CHICKEN KATSU.
IT'S MY FAVORITE PLATE.
IT'S RAW AND IT ALREADY SMELLS
SO GOOD.
TAIZO: YOU GOT THE BREADING.
I SEE THE TECHNIQUE.
WHAT'S THE TRICK WITH THE ONLY?
DOES HAVE TO BE HOT?
IT DEFINITELY HAS TO BE AT
LEAST 350 DEGREES.
AT LEAST.
IT'S NOT GOING TO WORK IF IT'S
BELOW THAT.
YOU GOT TO MAKE SURE, I WOULD
USE AN OIL THERMOMETER.
TAIZO: CHEF, I GOT TO ASK,
FOR L&L TO BE A PART OF THIS AND
GIVE BACK, HOW DOES IT MAKE YOU
FEEL WHEN YOU SEE PEOPLE COME
DOWN?
IT'S WHAT KEEPS ME COMING
BACK TO WORK.
IT'S HARD WORK, BUT WHEN YOU
FEEL GOOD ABOUT SOMETHING, AND
YOU REALLY BELIEVE IN WHAT YOU
DO, YOU'RE SPREADING HAWAI'I.
YOU'VE GOT DELICIOUS FOOD AND
PEOPLE APPRECIATE IT AND YOU GET
TO GIVE BACK.
THAT'S WHAT IT'S ABOUT.
TAIZO: WE GOT THE BREAD
THING.
ARE WE GOING TO DO THE SIZZLE,
AS WE SAY IN THE BUSINESS.
CAMERAMAN -- CAMERAWOMAN IS
GOING TO GET A CLOSE SHOT.
HE'S GOING TO TEST IT OUT.
NOT YET.
SEE.
YOU WERE TALKING ABOUT HAS TO BE
THE RIGHT TEMPERATURE.
IT'S NOT BUBBLING ENOUGH.
YOU KNOW IT'S NOT THAT HOT.
WE DON'T HAVE A THERMOMETER HERE --
TAIZO: BUT YOU'VE GOT THE
SKILLS OF THE CHEF.
ANY TIPS FOR KELLY AND I WHEN WE
DO OUR COMPETITION LATER?
PRETTY MUCH LET HER GO FIRST,
RIGHT?
HYGIENE IS IMPORTANT.
WASH YOUR HANDS.
KELLY: OF COURSE.
YOUR SURFACE IS CLEAN.
I WOULD MAKE SURE YOU GET A GOOD --
TAIZO: UNIFORM COVERING.
UNIFORM COVERING ON THE
CHICKEN.
IT'S ALL ABOUT THE OIL
TEMPERATURE.
WATCHING IT AND MAKING SURE IT'S
DONE RIGHT AT THE RIGHT TIME.
MAKE SURE THE COLOR IS RIGHT.
TAIZO: GREAT THING ABOUT
KATSU IT HAS TO BE CRISP AND
COLOR.
CHEF, TAKING A LOOK THERE.
IT'S GETTING CLOSER?
ALMOST THERE?
ALMOST THERE.
TAIZO: AND AS KELLY WAS
MENTIONING, AT KEEAUMOKU, PLEASE
GET DOWN EARLY.
PEOPLE SHOW UP EARLY TO HAVE A
GOOD TIME.
KELLY: IF I DIDN'T HAVE TO BE
ON AIR, I WOULD SO BE THE FIRST
IN LINE THERE.
IT'S A GREAT OPPORTUNITY AND A
GREET OPPORTUNITY TO HELP OUT
INFORMATION ON SCREEN.
10:00 A.M.
PROBABLY GET DOWN 8:00.
MAYBE 6:00.
EVERYBODY IS THERE FOR A GOOD
TIME.
ALMOST THERE?
I LOVE THIS.
IT'S GREAT FOR THE KIDS.
WE'RE GOING TO BE GIVING OUT
THESE RED ENVELOPES WITH A
SPECIAL SURPRISE.
TAIZO: REALLY?
HERE WE GO.
KELLY AND I LET OUT THE SAME.
OOH AND AH.
REMEMBER, L&L IS GOING TO TEACH
US HOW TO PREPARE -- LOOK AT THE
OIL SO CLEAN, SO BEAUTIFUL.
I LOVE IT.
AFTER THE BREAK, THEY'RE GOING
TO SHOW US HOW TO MAKE THE