fbpx Honey-Garlic Chicken Katsu | Recipes
BurgerMenu
search
search
Breakfast Appetizers Baking Breads Desserts Drinks Sides Soups Salads Snacks Mains Chicken Salmon Gluten Free Weekday
Chanukah Tu-Bishvat Purim Passover Shavuot Nine Days Rosh Hashanah Yom Kippur Sukkot Shabbat
Chef recipes Community recipes
Skill'it Competition Show Shabbat Schmooze with Charlene Nitza, Naturally Trends to Try with Shushy Easy Does It With Esty Wolbe Sunny Side Up with Naomi Nachman Living Full 'n Free with Rorie Weisberg BHIS with Yussi Weisz Shortcuts by Family Table New Leaf with Marla Rottenstreich Supper, Again? With Rena Tuchinsky Kosher Kids Canvas Let's Talk Kashrus Moishe Brings the Bottle Swirl Wine of the Week Uncorked with Erik Segelbaum Rosh Chodesh Club Ingredients of Inspiration Just Make It! Kitchen Kids Kitchen Ambush Marble and Grain Let's Bake with Mini Melanie Queen of Cakes Food Fight Competition Show Let's Fry That: Chanukah Show
Recipe Roundups Family Health Holidays Cooking and Baking Shop
Chanukah Tips and Hacks Shabbat Inspiration Travel Gift Guides Kosher Wines Crafts For Kids Tablescape and Flowers Shopping Cookbooks
Brachot List About the Brachot (Blessings) on Food Parve Foods Waiting After Hard Cheese Waiting Between Meat and Milk Keeping a Kosher Kitchen Kosher Bread What is Kosher?
Close Menu

Honey-Garlic Chicken Katsu

()
Arrow
Honey-Garlic Chicken Katsu
Meat Meat
4 Servings Serving Icon
30 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Gluten - Soy - Egg - Sesame - Wheat
Diets info-icon
- No Diets specified

Print icon
Pinterest Whats app icon
Chicken Katsu has its roots in the Japanese culture and, like many other Asian and Portuguese dishes, eventually found its way to the melting pot of Hawaii. It’s a highly popular dish for the island locals, and is often served with a side of white rice and mac salad. Here the cutlets are bathed in a sticky honey and garlic sauce, then sliced into thin strips and served on a bed of rice, with pops of color from scallions and black sesame seeds.

Directions

Prepare the Chicken Katsu

1. Lay out three plates. In one, season flour with salt and garlic powder. In another, beat the eggs. In a third, pour panko crumbs. One at a time, dredge chicken cutlets in flour, dip in the egg, and coat with panko crumbs. Lightly fry until golden and cooked through. Keep warm.

Prepare the Sauce

1. Combine all sauce ingredients in a shallow pan (it should be wide enough to fit a large cutlet) over high heat.
2. Bring the sauce to a boil, stirring constantly. Lower heat to medium and continue to cook for four minutes, stirring to ensure it doesn’t burn. The sauce should thicken a bit. Keep warm.

To Serve

1. Arrange rice on a shallow serving bowl or long platter.
2. Working with one cutlet at a time, dip cutlets into hot sauce and place on a cutting board.
3. Using a large knife, slice diagonally into thin strips. Slide the knife under slices, keeping the cutlet’s shape, and gently lay it over the rice.
4. Sprinkle with black sesame seeds and thinly sliced scallions.

Recipe tags


Asian Chicken Chicken breasts Chicken cutlets Cutlets Dinners Fried Fried chicken Fried food Garlic Honey Honey-garlic Japanese Katsu Quick-and-easy Sauce Sesame oil Soy sauce Super easy Suppers Sweet and tangy
Honey-Garlic Chicken Katsu

How Would You

Rate this recipe?

Please log in to rate

Whats App Arrow Join our "What's For Dinner"WhatsApp GroupArrow

Reviews

Subscribe
Notify of
13 Comments
Inline Feedbacks
View all comments
Ruchy Blasbalg
Ruchy Blasbalg
5 months ago

My sauce didn’t come out thick is that ok

Question
Mark your comment as a question
0
rochel leah
rochel leah
4 years ago

question can this be made in advance?

Question
Mark your comment as a question
0
So}mouwmin
So}mouwmin
Admin
Reply to  rochel leah
4 years ago

I always think fried food tastes better when it’s made fresh. I’m sure you could make it in advance it just might not be as crispy.

0
malky
malky
1 year ago

Our favorite recipe!

0
sarah
sarah
1 year ago

can the extra sauce be frozen or stored in the fridge?

0
Raquel Admin
Raquel Admin
Admin
Reply to  sarah
1 year ago

Sure

0
chani pollak
chani pollak
2 years ago

Was so good!

0
Hedy Osmunson
Hedy Osmunson
2 years ago

Looks yummy.

0
Malki Herczl
Malki Herczl
2 years ago

My husband loved it! I placed the sauce in a dish at the side so he can choose the flavour intensity…

0
Steven Yoselevich
Steven Yoselevich
3 years ago

Winner, winner chicken dinner!!!!!

0
Mindy Deutsch
Mindy Deutsch
3 years ago

A Winner! Absolute winner! Was loved by even my fussiest eater!!

0
Betty
Betty
2024 years ago

A big hit ! This was delicious. Everyone loved it

0
mindy
mindy
4 years ago

yum! really good. skipped the black sesame seeds and scallions cuz didn’t have it and still came out good.

0
wpdiscuz   wpDiscuz

Related Articles

No Measuring Allowed: Spicy Tomato Garlic Confit

Cooking and Baking

No Measuring Allowed: Spicy Tomato Garlic Confit
So You Think that Honey Is Honey…

Cooking and Baking

So You Think that Honey Is Honey…
Passover Seared Duck with Rosemary & Garlic Smashed Potatoes

Partnered With

Passover Seared Duck with Rosemary & Garlic Smashed Potatoes

Related Episodes

Honey Garlic Roasted Chicken

Pesach in a Pot

Honey Garlic Roasted Chicken
Grilled Honey-Garlic Corn Ribs

Shortcuts by Family Table

Grilled Honey-Garlic Corn Ribs
Garlic Dill Potatoes

Easy Does It With Esty Wolbe

Garlic Dill Potatoes

Related Recipes