"Golden brown and crisp to perfection, this furikake chicken katsu is loaded with flavor in every single layer! The rich umami notes of San J Tamari are added to the dredging and to the sweet and savory katsu sauce, tying in all of the bold flavors
Serve the chicken katsu alongside white rice, spicy kimchi and more furikake for added crunch."
Furikake Chicken Katsu
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For the katsu sauce:
Whisk all the ingredients together and drizzle over katsu or serve alongside.
Prep time: 20mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
Chicken Katsu
- 2 boneless skinless chicken breast
- 1 cup of all purpose flour
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 large eggs
- 1 tablespoon San-J Tamari Soy Sauce
- 1 teaspoon hot sauce, plus more if desired
- 2 cups of panko breadcrumbs
- 1/2 cup of Furikake, plus more for garnishing
- Neutral oil, for frying
- Cooked white rice, for servings
- Kimchi, for servings
- Chives or Green Onions, chopped for garnish
ingredients
Katsu Sauce
- 1/4 cup ketchup
- 2 tablespoons San-J Tamari Soy Sauce
- 1 tablespoon worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons sriracha or other hot sauce
- 1/2 teaspoon garlic powder
Method
Step 1
Cut the chicken breast in half horizontally and place between sheets of plastic wrap and pound each cutlet to an even thickness.
Step 2
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.
Step 3
Dredge each chicken cutlet into the flour mixture, then egg mixture then panko mixture, making sure all sides are coated evenly.
Step 4
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
Step 5
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.
Step 6
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.
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