Chicken Katsu in Honey Glaze

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 24  ounces skinless chicken breasts
•  salt and pepper
• 1  cup all-purpose flour
• 3  large eggs
• 3  tablespoons water
• 3  cups panko breadcrumbs
• 3  cups  vegetable oil
• 1⁄2 cup honey
• 1  tablespoon hoisin sauce
• 1⁄4 cup grapefruit juice
• 1  tablespoon black sesame seed
• 1  tablespoon  white sesame seeds
• 1  teaspoon  chili flakes

Directions

1. Lightly pound each chicken breast.
2. Season with salt and pepper.
3. Put seasoned flour, lightly beaten eggs with water and panko with chili flakes in 3 separate bowls.
4. Dredge each piece of chicken in flour, tapping off the excess.
5. Dip in the egg.
6. Then coat the chicken with panko.
7. Transfer to a baking sheet.
8. Repeat with the remaining chicken.
9. Deep fry each piece of chicken over medium-high heat until golden brown.
10. Combine lemon juice, hoisin sauce, and honey in a small saucepan.
11. Bring to a simmer for 3 minutes.
12. Add the sesame seeds.
13. Toss the chicken into the katsu glaze.
14. Slice before serving.