Recipe
Chicken Katsu Bites
Crisp chicken katsu bites with a ginger-soy dip and finely shredded cabbage, bringing a familiar Japanese-inspired combination to the table in a smaller, shareable format.
Ingredients
Method
15 mins prep20 mins cook35 mins total
Pat the chicken dry and cut it into bite-sized pieces. Season lightly with the salt, then set up separate dishes for the flour, beaten eggs and panko breadcrumbs.
Dip each chicken piece in flour, then egg, then panko, pressing gently so the crumb adheres. Put the coated pieces on a plate while you finish the batch.
Mix the soy sauce, rice vinegar, sugar, garlic and ginger in a small bowl. Toss the shredded cabbage with the sesame seeds and set both aside.
Heat the vegetable oil in a wide frying pan over medium heat. Fry the chicken in batches for 3–4 minutes on each side, turning once, until the coating is golden and the centre is cooked through.
Drain the chicken on kitchen paper and leave it for a minute to settle. Serve the katsu bites with the ginger-soy dip and shredded cabbage.
About this recipe
These chicken katsu bites keep the appeal of a classic katsu plate but make the pieces small enough for sharing or an informal supper. Tender chicken is coated in flour, beaten egg and panko, then shallow-fried until the crumb is deeply crisp while the meat stays juicy.
A quick dip of soy, rice vinegar, sugar, garlic and ginger gives the crunchy chicken a savoury, lightly sharp finish. Serve it with finely shredded cabbage and sesame seeds for freshness and contrast; work in batches so the oil stays hot and the breadcrumb coating remains light.
