Chicken katsu is a beloved Japanese dish featuring crispy, golden-fried chicken cutlets. While traditionally served with tonkatsu sauce, this recipe introduces a new, flavorful twist with a tangy, creamy, and slightly spicy sauce that takes it to the next level. Perfect with rice or a fresh salad, this dish is a must-try for katsu lovers!
Ingredients
For the Chicken Katsu:
- 2 large chicken breasts (butterflied and pounded to even thickness)
- Salt and black pepper (to taste)
- ½ cup all-purpose flour
- 2 eggs (beaten)
- 1 cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for a slight kick)
- Vegetable oil (for frying)
For the New Sauce:
- 3 tablespoons mayonnaise
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon rice vinegar
- ½ teaspoon sriracha (adjust to taste)
- 1 teaspoon finely grated ginger
- ½ teaspoon sesame oil
Method
Step 1: Prepare the Chicken
- Butterfly each chicken breast and pound them to an even thickness (about ½ inch thick).
- Season both sides with salt, black pepper, garlic powder, paprika, and cayenne pepper.
Step 2: Bread the Chicken
- Place flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
- Coat each chicken piece in flour, shaking off the excess.
- Dip into the beaten eggs, then press into the panko breadcrumbs to fully coat.
- Set aside for 5 minutes to let the coating adhere.
Step 3: Fry to Perfection
- Heat about ½ inch of vegetable oil in a pan over medium-high heat.
- Once hot (about 350°F/175°C), carefully add the chicken.
- Fry for 3-4 minutes per side, until golden brown and crispy.
- Remove and drain on a wire rack or paper towels.
Step 4: Make the New Sauce
- In a small bowl, whisk together mayonnaise, honey, soy sauce, Dijon mustard, rice vinegar, sriracha, grated ginger, and sesame oil until smooth.
- Taste and adjust seasoning if needed (add more sriracha for spice or honey for sweetness).
Step 5: Serve and Enjoy
- Slice the chicken into strips and drizzle with the sauce.
- Serve with steamed rice, shredded cabbage, or a side of miso soup.
- Garnish with sesame seeds and chopped spring onions for extra flavor.
Tips for the Best Chicken Katsu
✔ Use panko breadcrumbs – They create the crispiest coating.
✔ Let the breading rest before frying for better adhesion.
✔ Don’t overcrowd the pan – Fry in batches if needed to keep the oil temperature steady.
✔ For an air-fryer version, spray the breaded chicken lightly with oil and air-fry at 400°F (200°C) for 12-15 minutes, flipping halfway.