Honey-Garlic Chicken Katsu

Chicken Katsu has its roots in the Japanese culture and, like many other Asian and Portuguese dishes, eventually found its way to the melting pot of Hawaii. It's a highly popular dish for the island locals, and is often served with a side of white rice and mac salad. Here the cutlets are bathed in a sticky honey and garlic sauce, then sliced into thin strips and served on a bed of rice, with pops of color from scallions and black sesame seeds.

Difficulty: Easy
Occasion: Shabbat


2-3 pounds (1-1 and 1/2 kilograms) chicken breasts, pounded to 1/2-inch (1-centimeter) thickness
1 cup flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 eggs
1-1 and 1/2 cups Gefen Panko Crumbs
oil, for frying

2/3 cup Gefen Honey
1/3 cup Gefen Soy Sauce
1/3 cup brown sugar
1/8 cup vinegar
3 teaspoons Gefen Sesame Oil
1 teaspoon sesame seeds
5 cloves garlic, minced

For Serving
Heaven & Earth Jasmine Rice, prepared according to package instructions
scallions, thinly sliced on the diagonal
black sesame seeds


Prepare the Chicken Katsu
Lay out three plates. In one, season flour with salt and garlic powder. In another, beat the eggs. In a third, pour panko crumbs. One at a time, dredge chicken cutlets in flour, dip in the egg, and coat with panko crumbs. Lightly fry until golden and cooked through. Keep warm.

Prepare the Sauce
Combine all sauce ingredients in a shallow pan (it should be wide enough to fit a large cutlet) over high heat.

Bring the sauce to a boil, stirring constantly. Lower heat to medium and continue to cook for four minutes, stirring to ensure it doesn't burn. The sauce should thicken a bit. Keep warm.

To Serve
Arrange rice on a shallow serving bowl or long platter.

Working with one cutlet at a time, dip cutlets into hot sauce and place on a cutting board.

Using a large knife, slice diagonally into thin strips. Slide the knife under slices, keeping the cutlet's shape, and gently lay it over the rice.

Sprinkle with black sesame seeds and thinly sliced scallions.

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