Chicken katsu or torikatsu is a Japanese fried chicken dish where it is coated in panko breadcrumbs.
This is one of my favorite crispy Asian chicken meals. Paired with a spicy mayo sauce, DELISH!
Chicken + Sauce
- 2/3 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 teaspoons grated ginger
- 2 tablespoons green onions, chopped
- 1 teaspoon + 3 tablespoons sesame seeds, divided
- 4 chicken cutlets
- 1 cup panko breadcrumbs
- 1/4 teaspoon red chili flakes
- vegetable oil, for frying
- 3-4 cups cooked rice
- shelled edamame, for serving
- cucumber slices, for serving
- 1/3 cup mayonnaise
- 1-2 tablespoons chile garlic sauce or sriracha
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon honey
- To make the chicken: In a jar with a lid, combine soy sauce, sesame oil, honey, ginger, green onion, 1 teaspoon of the sesame seeds, and chili flakes. Shake until combined.
- Place the chicken in a bowl and pour over about half of the sauce, save the rest for serving. Let chicken marinade for about 10 minutes.
- In a separate bowl, combine the panko breadcrumbs and 3 tablespoons sesame seeds. Dredge both sides of the chicken through the panko mixture, pressing to adhere the crumbs to the chicken. Place on a plate. Repeat with remaining chicken.
- Heat a few tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 3 minutes. Flip and cook until golden brown on the other side. Transfer cooked chicken to a cutting board.
- Spicy Mayo: Meanwhile, make the spicy mayo. Combine all ingredients in a small bowl until combined.
- To assemble: Slice the chicken into thin strips. Add the cooked rice to bowls, top with chicken, cucumber, edamame, and whatever other toppings you desire. Spoon over the spicy mayo and remaining soy sauce mixture.