- Lay chicken thighs on a flat cutting board and cover with plastic wrap. Flatten chicken thighs with a meat mallet until about half an inch thick. Set aside.
- In a small bowl, whisk together 2 eggs, 2 tablespoons of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. Pour panko on a flat baking sheet or container. Set aside.
- Gently dip thin chicken thighs into egg mixture, then coat with panko. Put each piece into air fryer. Spray each breaded chicken katsu with cooking oil spray until coated. Air fry at 350°F for 9 minutes, then flip it over and cook for another 9 minutes.
- In a small saucepan combine butter, honey, and kimchi base.
- Dip cooked katsu into kimchi honey butter sauce and coat evenly.
- Plate over white rice and top with furikake. Enjoy!
Kimchi Honey Butter Katsu
Yield
2-4
Prep Time
10 minutes
Cook Time
18 minutes
Total Time
28 minutes
kikkoman products used:
ingredients
1 pound chicken thighs
1-2 cups Kikkoman® Panko Bread Crumbs
2 eggs
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon pepper
Cooking oil spray
2 tablespoons unsalted butter
2 tablespoons honey
3 tablespoons kimchi base
For Serving
Furikake
White rice
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
