Chicken Katsu In Honey Glaze
From winosity 3 years ago
- 30 mins to make
- Serves 4
A sweet and citrusy chicken katsu! This is a tasty version of a katsu recipe with panko-crusted chicken and a perfect honey glaze. Katsu is a cut of meat breaded in panko, usually served with shredded cabbage and a sweet sauce called tonkatsu sauce. Read more The invention of Katsu was in the 1900s at a Tokyo restaurant. Katsu is traditionally made from beef. However, during the modernization in Japan, pork and deep frying were introduced. So today, variations of katsu range from chicken to vegetables. The secret to a crunchy katsu is in the panko bread crumbs. Panko is lighter, crispier and flakier than ordinary breadcrumbs. Because panko is lighter, it absorbs less oil making fried foods less heavy. If in case you don’t have any panko in your pantry, you can use cornflakes, pretzels, or tortilla chips. And add some herbs and spices to elevate the flavor. See less
Ingredients
- 24 oz skinless chicken breast shopping list
- Salt and pepper to taste shopping list
- 1 cup all-purpose flour shopping list
- 3 large eggs shopping list
- 3 tablespoons of water shopping list
- 3 cups panko bread crumbs shopping list
- 3 cups of vegetable oil shopping list
- 1/2 cup Honey shopping list
- 1 tbsp hoisin sauce shopping list
- 1/4 cup grapefruit juice shopping list
- 1 tbsp black sesame seeds shopping list
- 1 tbsp white sesame seeds shopping list
- 1 tsp chili flakes shopping list
How to make it
- Lightly pound each chicken breast.
- Season with salt and pepper.
- Put seasoned flour, lightly beaten eggs with water and panko with chili flakes in 3 separate bowls.
- Dredge each piece of chicken in flour, tapping off the excess.
- Dip in the egg.
- Then coat the chicken with panko.
- Transfer to a baking sheet.
- Repeat with the remaining chicken.
- Deep fry each piece of chicken over medium-high heat until golden brown.
- Combine lemon juice, hoisin sauce, and honey in a small saucepan.
- Bring to a simmer for 3 minutes.
- Add the sesame seeds.
- Toss the chicken into the katsu glaze.
- Slice before serving.
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