Chicken Katsu Bites with Tangy Mayo Dip

These chicken bites get an extra flavour dimension from a Japanese seasoning called shichimi, which contains chilli, citrus and sesame. You could also use togarashi – also sold as Japanese 7 Spice. Both are available in Waitrose, Ocado, or online. If you can’t get them, use mild chilli powder instead.

By The GH Kitchen TeamPublished: 13 November 2023

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This would make for a delicious addition to any Christmas party you might be having! Perfect when served with our Crispy Sushi Rice ‘Cakes’ with Seared Tuna.

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Yields:

Prep Time:

15 mins

Cook Time:

7 mins

Total Time:

22 mins

Cal/Serv:

158

Ingredients

2
small skinless chicken breasts
60 g
pank breadcrumbs
2 tsp.
shichimi
5 Tbsp.
mayonnaise
2 Tbsp.
teriyaki sauce

Directions

1. Step 1Place 2 small skinless chicken breasts between 2 sheets of baking parchment and bash with a rolling pin to flatten to an even 1cm thickness. On a large plate mix 60g panko breadcrumbs, 2tsp shichimi (see intro) and plenty of seasoning.
2. Step 2Brush chicken all over with 1tbsp mayonnaise, then dip into the breadcrumbs, pressing to coat all over. Heat a shallow layer of vegetable oil in a large non-stick frying pan over medium heat. Cook chicken for 6-7min per side, or until dark golden and cooked through. Remove to a wire rack and leave to cool.
3. Step 3For the dip, mix 4tbsp mayonnaise with 2tbsp teriyaki sauce. Slice the cooled chicken katsu into strips and serve with the dip

GET AHEAD:

Cook chicken katsu up to a day ahead; cool completely, cover and chill. Make, cover and chill dip up to a day ahead. To serve, refresh chicken on a baking sheet in an oven preheated to 200°C (180°C fan) mark 6 for 10 min, then slice and serve with the dip.

Per serving (about 3 strips and dip):

Calories: 158
Protein: 11g
Total fat: 10g
Saturates: 1g
Carbs: 6g
Total sugars: 3g
Fibre: 0.1g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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