Katsu Skewers Recipe

Prepare and Marinate

Slice the chicken breast across the grain into 6 equal strips about 1/2-inch thick. Place strips in a bowl. Whisk together 2 tbs soy sauce, 1 tbs mirin, 1 tsp minced garlic, 1 tsp grated ginger, 1 tsp salt and 1/2 tsp black pepper. Pour marinade over chicken, toss to coat, cover and refrigerate for 15–30 minutes.

Set up Breading Station

Place 3/4 cup flour (season with 1/2 tsp fine salt and 1/4 tsp white pepper) in a shallow dish. Beat 2 eggs in a second dish. Place 1 1/2 cups panko in a third dish. Remove marinated chicken from fridge and drain excess liquid.

Bread the Strips

Dredge each chicken strip in flour, shaking off excess, dip into beaten eggs, then press into panko until thoroughly coated. Transfer breaded strips to a wire rack and let rest 5 minutes so coating adheres.

Fry the Skewers

If using bamboo skewers, soak them in water 15 minutes. Thread 2 breaded chicken strips per skewer (or 1 strip for larger strips), leaving space between pieces. Pour 1 cup vegetable oil into a wide skillet to a depth of about 1/2 inch and heat over medium-high until oil reaches 340–350°F (or until a breadcrumb sizzles immediately). Fry skewers 2–3 minutes per side, turning carefully, until golden brown and internal temperature reaches 165°F. Transfer to a paper towel–lined tray to drain briefly.

Arrange hot skewers on a platter. Sprinkle with toasted sesame seeds and thinly sliced scallions. Serve with lemon wedges on the side for squeezing just before eating.

In a small bowl whisk together 1/2 cup ketchup, 2 tbs Worcestershire sauce, 1 tsp soy sauce, 1 tbs mirin (or 1 tbs rice vinegar), 1 tbs brown sugar and 1/4 tsp ground mustard until smooth. Taste and adjust sweetness or tang—keep at room temperature for serving.

Combine 2 tbs gochujang, 1 tbs soy sauce, 1 tbs honey, 1 tsp sesame oil, 1 tsp rice vinegar and 1/2 tsp minced garlic in a bowl. Whisk until homogenous. If too thick, thin with 1–2 tbs warm water. Transfer to a serving dish.

In a small saucepan combine 1/2 cup plum jam, 2 tbs rice vinegar, 1 tsp soy sauce, 1/2 tsp chili flakes and 2 tbs water. Warm over low heat, stirring until jam melts and sauce is smooth and slightly reduced (2–3 minutes). Taste and adjust heat or acidity. Cool slightly before serving.