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Chicken Katsu in Honey Glaze

kept bywinosity

A sweet and citrusy chicken katsu! This is a tasty version of a katsu recipe with panko-crusted chicken and a perfect honey glaze.

Katsu is a cut of meat breaded in panko, usually served with shredded cabbage and a sweet sauce called tonkatsu sauce. The invention of Katsu was in the 1900s at a Tokyo restaurant. Katsu is traditionally made from beef. However, during the modernization in Japan, pork and deep frying were introduced. So today, variations of katsu range from chicken to vegetables.

The secret to a crunchy katsu is in the panko bread crumbs. Panko is lighter, crispier and flakier than ordinary breadcrumbs. Because panko is lighter, it absorbs less oil making fried foods less heavy. If in case you don’t have any panko in your pantry, you can use cornflakes, pretzels, or tortilla chips. And add some herbs and spices to elevate the flavor.


24 oz skinless chicken breast
Salt and pepper to taste
1 cup all-purpose flour
3 large eggs
3 tablespoons of water
3 cups panko bread crumbs
3 cups of vegetable oil
1/2 cup Honey
1 tbsp hoisin sauce
1/4 cup grapefruit juice
1 tbsp black sesame seeds
1 tbsp white sesame seeds
1 tsp chili flakes

  1. ightly pound each chicken breast.
  2. Season with salt and pepper.
  3. Put seasoned flour, lightly beaten eggs with water and panko with chili flakes in 3 separate bowls.
  4. Dredge each piece of chicken in flour, tapping off the excess.
  5. Dip in the egg.
  6. Then coat the chicken with panko.
  7. Transfer to a baking sheet.
  8. Repeat with the remaining chicken.
  9. Deep fry each piece of chicken over medium-high heat until golden brown.
  10. Combine lemon juice, hoisin sauce, and honey in a small saucepan.
  11. Bring to a simmer for 3 minutes.
  12. Add the sesame seeds.
  13. Toss the chicken into the katsu glaze.
  14. Slice before serving.



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