Sosu Dipping Sauce Duo with Chicken Katsu
The Japanese version of the German schnitzel would be chicken “katsu”, pieces of chicken breaded in panko crumbs and delicately fried. Traditionally, this dish is served with “tonkatsu” dipping sauce, a Japanese version of our smoky American barbeque sauce. Here at Sosu we’ve repurposed our Barrel-Aged Sriracha into a smoky version of spicy mayo and our Srirachup into a tangy version of tonkatsu sauce to provide you with a yummy dipping sauce duo packed with enough heat to keep you coming back for more of this hot combination. Served as a “finger-food” appetizer or an impressive, yet simple dish, you can never go wrong with the Sosu Barrel- Aged Spicy Mayo and Tangy Tontkatsu Dipping Sauce Duo when enjoying your piping hot, crispy chicken katsu.
About 4 servings
Prep time: 30 minutes
Cooking time: 45 minutes
For this recipe, it is best to serve the sauces cold, so begin by making the dipping sauces to give them enough time in the fridge to cool. Start by getting two different serving bowls for the sauces. In one of the bowls, mix the mayonnaise and Sosu Barrel-Aged Sriracha. This is your very tasty, smoky spicy mayo. In the other bowl, mix the Worcestershire sauce and Shirachup. This will be your tangy tonkatsu sauce. Cover both bowls with saran wrap and leave in the fridge to cool.
For the chicken katsu, begin by heating the canola oil in a pan over medium heat. When the oil is hot, wash the chicken and cut the chicken into strips or bite sized pieces (about three pieces for each breast and halves for boneless skinless thighs).
In a bowl beat the eggs with a dash of milk. In another bowl, pour the flour, and in a third bowl, the panko crumbs.
When the oil is hot enough for frying, dip each piece of chicken in the flour, then in the egg, and finally in the panko crumbs. Place each breaded piece of chicken in the pan with the hot oil. Fry the chicken until it is golden brown on both sides.
Drain on a paper towel before garnishing your chicken katsu with sesame seeds and green onion, and serve your golden katsu with the Sosu Dipping Sauce Duo.
For the sauces:
Sosu Spicy Mayo
3 T of Mayonnaise
1 – 2 t of Sosu Barrel-Aged Sriracha
Sosu Tonkatsu
1 T Worcestershire sauce
5 – 7 T of Srirachup
- Mix the ingredients for each sauce together in two separate bowls.
- Place in the refrigerator for at least half an hour to cool.
For the chicken katsu:
2 lbs of chicken (breasts or boneless skinless thighs)
2 eggs
1-2 T of milk
2 ½ cups of flour
2 ½ cups of panko crumbs
Salt and pepper to taste
1 cup of canola or peanut oil
Sliced green onion for garnish (optional)
Sesame seeds for garnish (optional)
- Begin by heating the oil in a pan over a medium-low heat.
- Mix the flour, salt and pepper in one bowl; the panko crumbs in another bowl; and beat the eggs and the milk in a third bowl.
- After washing the chicken, cut the chicken into strips or bite sized pieces.
- When the oil is hot, take a piece of chicken and dip it in the flour until the chicken is completely covered in flour. Repeat this step with the egg, and finally the panko crumbs.
- Place the breaded piece of chicken in the hot oil. Repeat with several more pieces until you have filled the pan.
- Flip the pieces of chicken when the panko breading has turned a golden brown color (about 5 minutes).
- When the other side of the chicken has also turned golden-brown, remove the chicken from the oil and place on a plate with a paper towel to drain the oil.
- Repeat this process with the remaining pieces of chicken.
- Garnish with green onion and sesame seeds and serve with the Sosu Barrel-Aged Spicy Mayo and Tangy Tonkatsu dipping sauces.