Special Diet


Main Course

Main Ingredient






  • 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


  • 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


  • 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.

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