Furikake Chicken Katsu
4
Product(s) Used
Special Diet
Course
Main CourseMain Ingredient
ChickenOccasion
EntertainingIngredients
CHICKEN KATSU
- 2 boneless skinless chicken breast
- 1 cup all purpose flour
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 3 large eggs
- 1 tbsp San-J Tamari Soy Sauce
- 1 tsp hot sauce, plus more if desired
- 2 cups panko breadcrumbs
- 1/2 cup Furikake, plus more for garnishing
- Neutral oil, for frying
- Cooked white rice, for servings
- Kimchi, for servings
- Chives or Green Onions, chopped for garnish
KATSU SAUCE
- 1/4 cup ketchup
- 2 tbsp San-J Tamari Soy Sauce
- 1 tbsp worcestershire sauce
- 1 tbsp brown sugar
- 2 tsp sriracha or other hot sauce
- 1/2 tsp garlic powder
Directions
- Cut the chicken breast in half horizontally and place between sheets of plastic wrap and pound each cutlet to an even thickness.
- Create a dredging station by laying out 3 wide bowls. First bowl, whisk flour, garlic powder, salt and pepper. Second bowl, whisk the eggs, San J Tamari and hot sauce.Third bowl, whisk the panko breadcrumbs and furikake.
- Dredge each chicken cutlet into the flour mixture, then egg mixture then panko mixture, making sure all sides are coated evenly.
- Heat a wide skillet over medium-high heat and pour in oil to come up about ½ an inch. Once oil reaches 350 degrees Fahrenheit
- Place 2 chicken cutlets into the hot oil and fry until golden brown and crisp on both slides, about 4-5 minutes per side. You may have to do this in batches.
- Once chicken cutlets are done, cut chicken on a bias and garnish with more furikake and chives. Serve katsu with cooked white rice, kimchi and katsu sauce.
- For the sauce, whisk all the ingredients together and drizzle over katsu or serve alongside.
