Sweet And Spicy Chicken Katsu
This recipe is definitely not a traditional chicken katsu, but that’s just what we call it in our house! This recipe is one of my favourite dishes to make for dinner or lunch, simply because it is so easy and it is also so delicious. Crispy chicken thighs, and roasted broccoli over rice, topped with two easy and delicious sauces. Its simple but flavorful, its a favourite in our house and if you give it a try I know this will be one of your new favorite easy dinner recipes!
What ingredients do you need for this dish?:
- Boneless skinless chicken thighs – you can also use boneless skinless chicken breast, I just prefer thighs in this recipe!
- Egg – for egg washing the chicken
- Flour – for breading the chicken. I typically use Anitas organic all purpose flour
- Salt – My favorite is Redmonds mineral salt
- Avocado oil – for frying, and for cooking broccoli
- Broccoli
- Basmati rice
- Water
- Salt
- Butter
For spicy mayo:
- Mayonnaise – I always choose Chosen foods avocado oil mayonnaise for a healthy option free of seed oils
- Siracha
For the sweet soy sauce:
- Low sodium soy sauce or tamari – I use san j tamari
- Honey
- Water
- Flour – for thickening
Instructions:
Start off by cutting your broccoli into bite size florets, place them on a sheet pan and drizzle with avocado oil and season with salt and pepper. Then bake them in the oven for about 15-20 minutes at 375 degrees Fahrenheit.
After that you want to get the rice started. Start by rinsing your rice, then add it to a pot with the water, butter and a pinch of salt, bring it to a simmer, then reduce the heat to low and cover until all the water has absorbed.
Next in a medium sized bowl whisk your egg and add in your boneless skinless chicken thighs and toss them around to make sure they’re all covered in the egg. In another, shallow bowl add your flour and 1 tsp of salt and whisk to combine.
To a large cast iron pan, add in 1/4 cup of avocado oil and heat over medium high heat. Once hot, take your chicken thighs and dredge them through the flour mixture one at a time, pressing them into the flour firmly to ensure that they are fully coated. Next place them into the hot cast iron and fry for about 5-7 minutes per side, until they are crispy and fully cooked through to a minimum of 165 degrees Fahrenheit.
While the chicken is cooking, make your sauces. Start by combining the soy sauce, water and flour into a small sauce pan. I use a milk frother to ensure the flour is fully combined. Next whisk in the honey and place over medium head until the mixture starts to boil, This will only take a few minutes, once it starts boiling immediately remove it from the heat.
For the siracha mayo simply stir together the mayo and the siracha.
Once everything has finished cooking, plate the rice, broccoli and chicken thighs in a shallow bowl or plate and drizzle with both sauces and enjoy!
Sweet And Spicy Chicken Katsu
Equipment
- 1 Cast iron pan
- 1 Sheet pan
- bowls
Ingredients
Spicy Mayo:
- 3 Tbsp Mayonnaise
- 1 Tbsp siracha
Sweet Soy Sauce:
- 4 Tbsp Low sodium soy sauce
- 2 Tbsp Water
- 2 tsp Flour
- 4 Tbsp Honey
Chicken
- 4 Boneless skinless chicken thighs
- 1/4 Cup Avocado oil
- 1 Egg
- 3/4 Cup Flour
- 1 tsp Salt
Rice
- 3/4 Cup Basmati rice
- 1 1/2 Cups Water
- 1 Tbsp Butter
- Pinch of Salt
Other
- 2-3 Cups broccoli florets
- Salt and pepper
- Avocado oil
Instructions
- Preheat your oven to 375 degrees Fahrenheit
- Chop up your broccoli into bite size florets, place them on a sheet pan, drizzle with avocado oil and season with salt and pepper. Bake for 15-20 minutes
- Next start the rice. Rinse your rice under cold water and add it to a pot alongside the water, butter and a pinch of salt. Bring it to a simmer then reduce heat to low and cover until all of the water has absorbed
- Next whisk the egg in a medium sized bowl and add in the boneless skinless chicken thighs and toss them around to cover them in the egg
- In a shallow bowl whisk together the flour and a tsp of salt
- Heat 1/4 cup of avocado oil in a large cast iron pan over medium high heat.
- Dredge the egg covered chicken thighs through the flour mixture making sure they are fully coated and add them into the hot cast iron pan. Cook them 5-7 minutes per side, until crispy and cooked through to an internal temp of at least 165 degrees Fahrenheit.
- While the chicken is cooking make the sauces. In a small pot combine the soy sauce, water and 1 tsp of flour, whisk until the flour is full incorporated. I use a milk frother for this and it works well. Next stir in the honey and place it over medium heat. As soon as it starts bubbling remove it from the heat, it should only take a few minutes.
- For the spicy mayo, just stir together the siracha and mayonnaise
- Once everything is cooked, plate the rice broccoli and chicken in a shallow bowl or plate and drizzle over both sauces and enjoy!
Don’t forget to save this recipe to your Pinterest, and follow for more easy dinner recipes!
If you tried this recipe let me know how you liked it in the comments! And check out some of my other recipes below!
My EASY 5 INGREDIENT SOURDOUGH DISCARD TORTILLAS are my most popular recipe on Pinterest!
Or check out my mini deep dive into sourdough bread by reading my post on making The Best Simple Sourdough Bread Recipe
