Description
Crispy pan-fried chicken brushed in a sweet honey glaze and fresh pickled vegetables, sandwiched between two buttered brioche buns.
Ingredients
Scale
8 brioche buns
1 lb chicken breasts, beaten to soften
3 eggs, beaten
1/4 c corn starch
2 cups panko bread crumbs
1/2 tsp paprika
1 tsp ginger powder
1 tsp onion powder
Sweet and Spicy Glaze
1 tsp sesame oil
2 tbsp honey
2 tsp red chili flakes
1/4 cup soy sauce
1/2 tbsp sesame seeds
Quick Pickled Vegetables
1 inch piece fresh ginger, Juliene sliced
1 carrots, julienned
1/2 cucumber, julienned
1/4 onion, finely sliced
1/4 cup thinly sliced cabbage
1/4 cup rice vinegar
1 tsp salt
1/2 tsp chili flakes
2 cloves garlic
2 tsp sugar
1 tsp sesame oil
Instructions
- Quick pickle your vegetables. Chop vegetables (read above how to julienne cut) and place in medium sized bowl, sprinkle with salt and toss. In a small bowl, add your vinegar, sugar, garlic, chili flakes, sesame oil and stir until sugar is dissolved. Pour over the vegetables, toss and set aside to set.
- Make glaze. In a small bowl, combine glaze ingredients. In a skillet over medium heat, pour glaze and let it simmer and bubble for several minutes. Remove from heat and set to the side.
- Preheat oven to 425ºF.
- Make breading bowls for chicken. Set out three shallow bowls. In one bowl, add corn starch. In another bowl, crack and eggs and beat. In the third bowl, add spices and bread crumbs.
- Cut each chicken breast horizontally, like you are going to butterfly cut , but slice the chicken all the way though. Halve each piece and repeat for the remaining chicken breasts.
- Bread chicken. First dip piece of chicken in cornstarch, coating completely. Next dip and coat in the beaten egg. Lastly place chicken in the panko bowl and coat generously. (If you want extra coating, dip in egg and panko again.)
- Fry chicken. Heat about 1/2 an inch of oil in skillet for frying. Once oil is hot, place 2 breaded chicken pieces in the skillet at a time. (If you add too many pieces of chicken, it will decrease the temperature of the oil. ) Fry on each side for several minutes until golden brown. Repeat frying steps for the remaining pieces of chicken.
- Line a rimmed baking sheet with parchment paper. Place fried chicken pieces on the parchment paper.
- Brush glaze over chicken after frying. Place in preheated oven and cook for an additional 10 minutes. Your chicken will be cooked through when it reaches 165ºF internal temperature.
- Slice brioche buns and assemble sandwich with a piece of glazed katsu chicken and heaping spoonful of pickled vegetables. Enjoy!