Furikake Chicken Katsu


Prep time 20mins
Cook time 20mins
Serves or Makes: 4


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

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


  • 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.

For the katsu sauce:

Whisk all the ingredients together and drizzle over katsu or serve alongside.