Chicken Katsu with Ginger-Honey Sauce
Shatteringly crisp panko-crusted chicken cutlets, pan-fried until golden and served with a tangy ginger-honey katsu sauce and a pile of shredded cabbage.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Check that your soy sauce and mirin are onion-free, as a few brands add onion. Turn the cutlets only once to keep the crust intact. Thin pork loin chops work in place of the chicken.
Method
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Pound the cutlets to an even 1/2-inch thickness and season both sides with the salt and pepper.
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Set up three shallow dishes with the flour, the beaten eggs and the panko. Dredge each cutlet in flour, then egg, then press firmly into the panko to coat.
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Whisk the tomato paste, soy sauce, honey, rice vinegar, mirin and ginger with 2 tablespoons water until smooth to make the sauce.
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Heat the oil in a large skillet over medium heat until a panko crumb sizzles right away. Fry the cutlets in two batches for per side, until deep golden and cooked through (165°F inside).
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Drain on a wire rack, rest for , then slice into strips.
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Serve over rice with the shredded cabbage, lemon wedges and the sauce for drizzling.
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