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Ready to meet your new favorite sauce? If you’ve tried my recipe for Honey Garlic Chicken Katsu, you know what an incredibly tasty and easy dinner katsu can be. Today I ’m sharing a new take on the fan favorite. This sauce is hot, it’s red, and oh my is it delicious! You’ll want to put it on everything. Sticky and sweet, made with pure maple syrup, rich bourbon, and Sriracha, all hugging a crispy breaded shnitzel…it’s a chicken dinner dream.
1 cup Glicks Flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon black pepper
2 eggs
1/2 cup breadcrumbs
1/2 cup crushed cornflakes
2 chicken breasts, sliced in half lengthwise to create 4 thinner cutlets
canola oil, for frying
1/4 cup Gefen Pure Maple Syrup
3 tablespoons soy sauce
2 tablespoons Boondocks Bourbon
2 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons ketchup
1/2 tablespoon Tonnelli Sriracha (or less, for a milder sauce)
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
toasted sesame seeds, to garnish
cooked jasmine rice
Place three shallow plates or dishes on your work surface. In the first, mix the flour with garlic powder, salt, and pepper.
In the second, whisk the eggs.
In the third, mix the breadcrumbs and cornflakes.
Taking one cutlet at a time, dredge the chicken in the flour, coating both sides. Dip in the eggs and then coat fully in the breadcrumb mixture. Repeat with remaining cutlets.
In a frying pan, heat about two inches of oil. When hot, add breaded cutlets, working in batches so as not to crowd the pan. Fry until golden, two to three minutes. Flip and fry the second side. Transfer to a plate lined with a paper towel and set aside.
In a wide saucepan (large enough to fit a cutlet) or wok, combine maple syrup, soy sauce, bourbon, rice vinegar, sugar, ketchup, sriracha, and garlic. Bring to a boil and cook for 90 seconds. Remove from heat.
Taking one cutlet at a time, dip in the sauce, fully coating it. Place on a cutting board and slice on the diagonal to make thin strips. Try to preserve the shape of the cutlet.
Slide a large knife under the whole sliced cutlet and place over a bowl of jasmine rice. Garnish with toasted sesame seeds and serve hot.
Photography by Shoshi Sirkis
Styling by Anat Lobel
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