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
1 T Worcestershire sauce
5 – 7 T of Srirachup
For the chicken katsu:
2 lbs of chicken (breasts or boneless skinless thighs)
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)