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