A sweet and citrusy chicken katsu! This is a tasty version of a katsu recipe with panko-crusted chicken and a perfect honey glaze.
Katsu is a cut of meat breaded in panko, usually served with shredded cabbage and a sweet sauce called tonkatsu sauce. The invention of Katsu was in the 1900s at a Tokyo restaurant. Katsu is traditionally made from beef. However, during the modernization in Japan, pork and deep frying were introduced. So today, variations of katsu range from chicken to vegetables.
The secret to a crunchy katsu is in the panko bread crumbs. Panko is lighter, crispier and flakier than ordinary breadcrumbs. Because panko is lighter, it absorbs less oil making fried foods less heavy. If in case you don’t have any panko in your pantry, you can use cornflakes, pretzels, or tortilla chips. And add some herbs and spices to elevate the flavor.
If you want some sides to pair with this chicken katsu, you may try our delicious apple fennel salad recipe.
This katsu-style chicken is perfect with rich white wines. Here are our top wine suggestions: