A plate with sliced breaded chicken cutlet topped with sauce and herbs, served with white rice and macaroni salad on a wooden table.

Recipes /

Kimchi Honey Butter Katsu

Name: Kimchi Honey Butter Katsu
Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes
Ingredients: Chicken

Serves 2-4

Total Time 28 minutes

Prep Time 10 minutes

Cook Time 18 minutes

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

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!