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Chicken Katsu with Cucumber Kohlrabi Kimchi & Spicy Mayo

Serves

["4"]

Prep Time

30 minutes

Cook Time

20 minutes

Chicken Katsu is a traditional Japanese dish that consists of a breaded and deep-fried chicken cutlet. The chicken is pounded thin and then deep-fried until golden brown and crispy to ensure it has the perfect crunch. This dish is an explosion of flavors and textures! The chicken is a star in this dish. It is coated in a flavorful mixture of flour, tapioca starch, ginger, and Chinese five spice, dipped in eggs and panko bread crumbs. The result is a juicy and tender chicken with a crispy exterior that will have you coming back for more!

This chicken katsu is elevated with a spicy mayo that adds a tangy kick to the savory chicken. The mayo is made with Kewpie mayo, soy sauce, gochugaru, sweet chili, and a deep, flavorful sesame oil. It is easy to make and perfect for dipping!

The chicken and spicy mayo are complimented with a refreshing and tangy cucumber kohlrabi kimchi. This kimchi is made with sliced scallions, garlic, gochugaru, rice vinegar, sesame oil, and Soyu Cucumber White Balsamic Vinegar. The cucumbers and kohlrabi add a fresh crunch to the dish, while the tangy and spicy flavors of the kimchi complement the chicken perfectly.

This dish is a complete meal that will satisfy your taste buds and impress your guests. Serve it with cooked jasmine rice or black Japonica rice. Cut the chicken into thin strips, and arrange it on top of the rice. Drizzle some spicy mayo on top, add a serving of cucumber kohlrabi kimchi on the side and enjoy the explosion of flavors and textures in every bite!

Products used: , Sesame Olive Oil, Sicilian Sea Salt

Ingredients

For Cucumber Kohlrabi Kimchi:
4 Scallions, thinly sliced
2 Garlic cloves
4 teaspoons Gochugaru
3 teaspoons Sugar
1 teaspoon Rice Vinegar
2 teaspoons SOOC Sesame Oil
1 teaspoon SOOC Suyo Cucumber White Balsamic Vinegar
2 teaspoons SOOC Sicilian Sea Salt
2 English Cucumbers, large/medium dice
2 Kohlrabi Bulbs, large/medium dice
For Spicy Mayo:
1 ½ cups of Mayonnaise, preferably Kewpie Mayonnaise
½ Tablespoon Soy Sauce
2 ½ Tablespoons Gochugaru
3 Tablespoons Sweet Chili
2 Tablespoons SOOC Sesame Oil
For Chicken Katsu:
½ cup Flour
½ cup Tapioca Starch/Flour
1 teaspoon Chinese Five Spice
1 Tablespoon SOOC Sicilian Sea Salt
½ teaspoon ground Ginger
3 Eggs
1 Tablespoon or splash of Heavy Cream
2 cups Panko Bread Crumbs
3 Tablespoons Gochugaru
2 Chicken Breasts
Oil for frying

Directions

For Cucumber Kohlrabi Kimchi:

Combine all ingredients to a large bowl and mix to combine, be careful not to overmix and bruise the cucumbers. Cover and refrigerate until ready to serve. Stores very well for up to 2 weeks!

For Spicy Mayo:

Combine all ingredients in a large bowl and mix together. Transfer to a squeeze bottle or storage container and store in fridge until ready to serve.

For Chicken Katsu:

Combine the flour, tapioca starch, ginger, ½ teaspoon Chinese Five Spice, ½ Tablespoon Sicilian Sea Salt in a medium shallow mixing bowl, set aside.

Whisk together the eggs, heavy cream, and remaining ½ teaspoon Chinese Five Spice in a medium shallow mixing bowl, set aside.

Mix together the panko, gochugaru, and the other ½ Tablespoon Sicilian Sea Salt in a medium shallow mixing bowl, set aside.

Butterfly, trim, and pound the chicken breasts thin, with a meat hammer, about ¼ in thick. This will help them cook more evenly and result in a perfect breading to chicken ratio.

Dip each chicken breast into the flour mixture, shaking off any excess; then into the egg mixture, letting any excess drip off; and finally, into the breadcrumb mixture, pressing the breadcrumbs onto the chicken to ensure they stick.

Heat about ½ in of oil up in a large skillet to 350-375℉. Add the chicken breasts to the skillet 2 at a time (or 1 at a time if your pan is not large enough). Cook for about 3-4 minutes per side, or until dark golden brown and crispy. Remove from the oil and transfer to a wire rack, sprinkle with salt immediately

To plate: cut chicken into thin strips and serve on top of or next to rice with the spicy mayo and cucumber Kohlrabi Kimchi. Enjoy!