Recipe by Estelle Chait

Honey-Garlic Chicken Katsu

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Meat Meat
Easy Easy
4 Servings
Allergens
30 Minutes
Diets

No Diets specified

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.

Ingredients

Chicken

  • 2–3 pounds (1–1 and 1/2 kilograms) chicken breasts, pounded to 1/2-inch (1-centimeter) thickness

  • 1 cup Glicks Flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

Sauce

For Serving

  • jasmine rice, prepared according to package instructions

  • scallions, thinly sliced on the diagonal

  • 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.

Honey-Garlic Chicken Katsu

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Ruchy Blasbalg
Ruchy Blasbalg
1 year ago

My sauce didn’t come out thick is that ok

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rochel leah
rochel leah
4 years ago

question can this be made in advance?

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Raquel
Raquel
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.

malky
malky
1 year ago

Our favorite recipe!

sarah
sarah
2 years ago

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

Raquel
Raquel
Reply to  sarah
2 years ago

Sure

chani pollak
chani pollak
2 years ago

Was so good!

Hedy Osmunson
Hedy Osmunson
3 years ago

Looks yummy.

Malki Herczl
Malki Herczl
3 years ago

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

Steven Yoselevich
Steven Yoselevich
3 years ago

Winner, winner chicken dinner!!!!!

Mindy Deutsch
Mindy Deutsch
4 years ago

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

Betty
Betty
2024 years ago

A big hit ! This was delicious. Everyone loved it

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.