Crispy Chicken Katsu with Maple Bourbon Glaze

If you’ve tried my Honey Garlic Chicken Katsu recipe, you know what an incredible and easy dinner katsu can be. Today, we are sharing a new take on the fan- favorite: Crispy Chicken Katsu with Maple Bourbon Glaze. 

It’s hot, it’s red, and Oh My is it delicious! You’ll want to put this sauce on everything! 

Sticky and sweet- made with pure maple syrup, rich bourbon, and sriracha, all hugging a crispy breaded schnitzel..it’s pretty much a chicken dinner dream. 

This sauce is reminiscent of the Spicy Korean Chicken Katsu recipe with that tantalizing red color and irresistible, spicy flavor, but we add a rich smokiness from the bourbon. Its so good!!!

I write for an international food magazine, and since being published, the magazine editor has voice noted me and messaged me saying this is the recipe “on repeat in my house! me and my husband polish our plates every time.”

This recipe was created for @whisk magazine. COVER SHOT photographed by Shoshi Sirkis and styled by @teimonet.

Crispy Chicken Katsu

For the crispiest chicken Katsu use a breading mix of Panko breadcrumbs and crushed cornflakes. You can also use golden breadcrumbs instead of Panko, as they are a bit easier to find.

I usually use chicken breast for this recipe, but you may also use chicken tenders or chicken thighs, with the skin off or on.

TIP: pound chicken to equal thickness for the most even cook. Use a meat mallet or place baking paper over the chicken breast and use a rolling pin to even out the thicker parts

Maple Bourbon Glaze

This glaze/ sauce recipe is so easy to make and so delicious! Make it up to a week in advance and store in an airtight container in the fridge.

What you need:

• ¼ cup pure maple syrup 
• 3 Tbsp soy sauce 
• 2 Tbsp bourbon 
• 2 Tbsp rice vinegar (sub with regular vinegar)
• 2 Tbsp sugar 
• 2 Tbsp ketchup 
• ½ Tbsp sriracha hot sauce (or less if you don’t want it so spicy)
• 2 cloves garlic, crushed 

To make the glaze add all sauce ingredients to a wok or saucepan. Bring to a boil and cook for 90 seconds. Remove from heat and….thats it! So easy!

TIP:when making the sauce make sure to use a pan big enough to fit a chicken breast, as you will be dipping the chicken in later- I love using a wok!

What is Chicken Katsu eaten with?

Chicken Katsu is best with a side of jasmine rice, and a sprinkle of sesame seeds! You can also serve it with mashed potatoes (like with this Lemon Katsu recipe), or a homemade coleslaw.

If you try this recipe please give it a star rating below and be sure to add any of your special comments. Readers(and me!!) love hearing how things come out in your own kitchen. Happy cooking!

Crispy Chicken Katsu with Maple Bourbon Glaze

Estee

Crispy Chicken Katsu(breaded fried crispy chicken) with an irresistible smoky maple bourbon glaze.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 10 mins

Course chicken

Cuisine Hawaiian

Servings 2 servings

Ingredients

  

• 2 chicken breasts sliced in half lengthwise so you have 4 thinner cutlets
• 1 cup flour
• 1 tsp garlic powder
• ½ tsp salt
• ⅛ tsp pepper
• 2 eggs
• ½ cup breadcrumbs
• ½ cup crushed cornflakes
• Canola oil to fry

Sauce:

• ¼ cup pure maple syrup
• 3 Tbsp soy sauce
• 2 Tbsp bourbon
• 2 Tbsp rice vinegar
• 2 Tbsp sugar
• 2 Tbsp ketchup
• ½ Tbsp sriracha hot sauce or less if you don’t want it so spicy
• 2 cloves garlic crushed

To Serve

• Toasted sesame seeds for garnish
• Cooked jasmine rice for serving

Instructions

 

Prep Chicken

• Lay out three plates or shallow dishes.
• Place flour in one and season with garlic powder, salt, and pepper.
• Crack eggs into the next and whisk them.
• Place breadcrumbs and crushed cornflakes into the third and mix to combine.
• Dredge each chicken slice into the flour, coating both sides, then dip into egg, and then coat fully in the breadcrumb mixture. Repeat with all chicken pieces.
• Heat about 2 inches of oil in a fry pan and when hot, add breaded chicken. Do two batches if need be.
• Fry until golden, 2-3 minutes, flip and fry the second side. Remove to a paper towel. Repeat with remaining chicken.

For the sauce:

• Add all sauce ingredients to a wide saucepan(big enough to fit a cutlet) or wok. Bring to a boil and boil for 90 seconds. Remove from heat.
• *Note: this sauce can be made in advance. Store at this point in a heat proof container in the fridge.
• One at a time, dip each fried cutlet into the sauce, fully coating it. Place on a cutting board. Slice on the diagonal to make thin strips. Try to keep the shape of the cutlet.
• Slide a large knife under the whole sliced cutlet and place over a bowl of plated rice.
• Garnish with toasted sesame seeds. Enjoy hot.

Keyword chicken katsu, maple bourbon