Frying Frenzy // Spicy Maple – Bourbon Chicken Katsu

Serves 2–4

Chicken Katsu:

1 cup flour

1 teaspoon garlic powder

½ teaspoon salt

⅛ teaspoon black pepper

2 eggs

½ cup breadcrumbs

½ cup crushed cornflakes

2 chicken breasts, sliced in half lengthwise to create 4 thinner cutlets

Canola oil, for frying


¼ cup pure maple syrup

3 tablespoons soy sauce

2 tablespoons bourbon

2 tablespoons rice vinegar

2 tablespoons sugar

2 tablespoons ketchup

½ tablespoon Sriracha (or less, for a milder sauce)

2 cloves garlic, crushed

Toasted sesame seeds, to garnish

To Serve:

Cooked jasmine rice


Prepare the chicken katsu: Place three shallow plates or dishes on your work surface. In the first, mix the flour with garlic powder, salt, and pepper. 

In the second, whisk the eggs. 

In the third, mix the breadcrumbs and cornflakes.

Taking one cutlet at a time, dredge chicken in the flour, coating both sides. Dip in the eggs and then coat fully in the breadcrumb mixture. Repeat with remaining cutlets.

In a frying pan, heat about 2 inches of oil. When hot, add breaded cutlets, working in batches so as not to crowd the pan. Fry until golden, 2–3 minutes. Flip and fry the second side. Transfer to a plate lined with a paper towel and set aside.

Prepare the sauce: In a wide saucepan (large enough to fit a cutlet) or wok, combine maple syrup, soy sauce, bourbon, rice vinegar, sugar, ketchup, Sriracha, and garlic. Bring to a boil and cook for 90 seconds. Remove from heat.

Taking one cutlet at a time, dip in the sauce, fully coating it. Place on a cutting board and slice on the diagonal to make thin strips. Try to preserve the shape of the cutlet.

Slide a large knife under the whole sliced cutlet and place over a bowl of jasmine rice. Garnish with toasted sesame seeds and serve hot.

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