Honey-Garlic Chicken Katsu

Honey-Garlic Chicken Katsu

Kosher.com: Estelle Chait
צילום: Estelle Chait

A dish with deep roots in Japan, Portugal, and Hawaii.... yum

Type: Meat Prep Time: 30 minutes Level: Easy

Ingredients (17)
Chicken
 
2–3 pounds (1–1 and 1/2 kilograms) chicken breasts, pounded to 1/2-inch (1-centimeter) thickness

  
1 cup flour

  
1/2 teaspoon salt

  
1/2 teaspoon garlic powder

  
2 eggs

  
1–1 and 1/2 cups Gefen Panko Crumbs

  
oil, for frying

Sauce
 
2/3 cup Gefen Honey

  
1/3 cup Gefen Soy Sauce

  
1/3 cup brown sugar

  
1/8 cup vinegar

  
3 teaspoons Gefen Sesame Oil

  
1 teaspoon sesame seeds

  
5 cloves garlic, minced

For Serving
 

Heaven & Earth Jasmine Rice, prepared according to package instructions

  
scallions, thinly sliced on the diagonal

Prepare the Chicken Katsu
Lay out three plates. In one, season flour with salt and garlic powder. In another, beat the eggs. In a third, pour panko crumbs. One at a time, dredge chicken cutlets in flour, dip in the egg, and coat with panko crumbs. Lightly fry until golden and cooked through. Keep warm.

Prepare the Sauce
Combine all sauce ingredients in a shallow pan (it should be wide enough to fit a large cutlet) over high heat.

Bring the sauce to a boil, stirring constantly. Lower heat to medium and continue to cook for four minutes, stirring to ensure it doesn’t burn. The sauce should thicken a bit. Keep warm.

To Serve
Arrange rice on a shallow serving bowl or long platter.

Working with one cutlet at a time, dip cutlets into hot sauce and place on a cutting board.

Using a large knife, slice diagonally into thin strips. Slide the knife under slices, keeping the cutlet’s shape, and gently lay it over the rice.

Sprinkle with black sesame seeds and thinly sliced scallions.

Recipe originally appeared on Kosher.com