Spicy Chicken Katsu with Crispy Napa Cabbage Slaw

I’ve given the ever-popular chicken katsu a bit of heat with the addition of togarashi— a Japanese spice blend— and cayenne. It’s a beautifully spicy addition to the golden brown panko that enrobes tender chicken. Togarashi is increasingly available in many supermarkets’ spice aisle, but if you can’t find it you can use chili flakes. This slaw is the perfect accompaniment to the katsu— it’s got the perfect balance of bright zingy crunch and the traditional creaminess we all love. Napa cabbage’s leaves are more tender and delicate than the traditional cabbage, which extends this slaw’s versatility from hot dog land into nice dinner territory. The sriracha heat level is subtle— but of course feel free to dial up the spice as you wish.

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Serves 4

INGREDIENTS

2 boneless skinless chicken breasts
2 tbsp AP flour
1 large egg, beaten
1 cup panko
1 tbsp togarashi
1 tbsp cayenne pepper
2 tbsp black sesame seeds
Vegetable oil or other neutral oil, for frying

Slaw
1 head of Napa cabbage
2 Persian cucumbers 
¼ cup flat leaf parsley, roughly chopped, plus more for garnish
3 tbsp Kewpie mayonnaise
3 tbsp rice wine vinegar
1 tbsp Dijon mustard
1 tbsp whole grain mustard
2 tbsp olive oil 
1 tsp sriracha, or more to taste
Kosher salt and black pepper 

METHOD

In a large bowl whisk together rice wine vinegar, Dijon, whole grain mustard, sriracha, olive oil and season with salt and pepper.

Thinly slice cucumber (use a mandolin if you’d like) and add to the bowl along with flat leaf parsley. Season with kosher salt and a generous amount of pepper. Core and thinly slice cabbage. Add cabbage and kewpie mayo to the bowl of cucumber and parsley and toss with dressing until well-coated. Place in the fridge will preparing the chicken (it can be made the day before and stored in the fridge).

For the katsu, carefully butterfly each breast and then cut in half. Place a sheet of plastic wrap on top and using a rolling pin, a mallet or an empty wine bottle, gently pound each piece to approximately ½” thick.

Place flour in one shallow bowl. Add egg to a second shallow bowl. Add panko, cayenne and black sesame seeds— and season with salt and pepper— to a third bowl. Dredge each chicken piece in flour, shaking of excess, then dip into egg, then coat in panko mixture, pressing to adhere.

Heat a large skillet over medium high heat and add a ¼” of vegetable oil. Fry chicken 3-4 minutes per side until deep golden brown, working in batches if necessary. Transfer to a wire rimmed rack and season with salt while still hot.

To serve, arrange chicken on a platter with the slaw, garnish with parsley and serve immediately.