Kimchi Honey Butter Chicken Katsu

Name: Kimchi Honey Butter Chicken Katsu
Prep time: 20 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Hawaiian
Ingredients: 1 lb Chicken thighs; Panko; 2 tbsp AP flour; 3 piece Eggs; pinch Salt; 2 tbsp Kimchi base; 1 tbsp Honey; 0.5 Butter; Furikake

20 mins prepServes 2

This recipe features an easy-to-make kimchi honey butter glaze that's mild in spiciness and not heavy on the kimchi taste, perfect for those who prefer a subtler flavor. The glaze is paired with crispy fried chicken katsu for a delightful Hawaiian-inspired dinner. The creator notes future plans to experiment with gochujang paste for added heat.

2 servings

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Instructions

1. Mix eggs, flour, & salt in a bowl. Set aside. Pour panko in a flat container. Set aside.
2. Pound & thin out chicken thighs. Set aside.
3. Fill a medium pan about half an inch with oil. Heat oil in a pan until 300-320F (or sprinkle a tiny bit of panko to see bubbling to know it’s ready). Dip your chicken thigh pieces into the egg mixture, then cover in panko mixture, then into frying oil. Fry until brown on both sides, set aside on a plate with paper towel or a wire rack.
4. Mix kimchi base, honey, and butter together in a sauce pan on medium/low heat until it is all incorporated. Take off heat.
5. Dip or pour glaze onto your chicken katsu. Top with furikake over rice or mac salad for a Hawaiian dinner.
6. Enjoy!

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Kimchi Honey Butter Chicken Katsu

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