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Lemon Chicken Katsu with Furikake Rice and Tangy Lemon Sauce Recipe

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4 from 9 reviews

This Lemon Chicken Katsu with Furikake Rice is a delicious Japanese-inspired dish featuring crispy breaded chicken cutlets paired with tangy, savory lemon katsu sauce and perfectly seasoned furikake rice. Tender chicken breasts are lightly salted, breaded with panko, and shallow fried to golden perfection. The zesty lemon katsu sauce combines soy, garlic, ginger, and a hint of sweetness to complement the crunchy chicken. Served with warm steamed rice sprinkled with umami-rich furikake seasoning, this meal is a colorful and flavorful dinner perfect for family or entertaining.

Ingredients

Chicken Katsu

  • 2 chicken breasts
  • 2 tsp salt, divided
  • 1 tsp pepper
  • 3 eggs
  • 1 1/2 cup flour
  • 2 cup golden breadcrumbs or panko crumbs
  • Oil for shallow frying (about 1/2 inch depth)

Lemon Katsu Sauce

  • 1/2 TBSP oil
  • 1 clove garlic, grated or crushed
  • 3 TBSP sugar
  • 3 TBSP soy sauce
  • 1/2 cup chicken stock (or substitute with 1/2 cup water plus 1/2 tsp chicken soup mix)
  • 1/2 TBSP rice vinegar
  • 1/2 tsp grated fresh ginger (or substitute 1/4 tsp ground ginger)
  • 1/2 lemon, zested and juiced

To Serve

  • Prepared white rice
  • Furikake seasoning

Instructions

  1. Salt the Chicken: Cut each chicken breast in half to create 4 to 8 cutlets, depending on your desired serving size. Using a meat mallet or rolling pin, gently pound each cutlet to an even thickness for uniform cooking. Sprinkle 1/4 teaspoon salt on each side of every cutlet and let them sit for 15 minutes to enhance flavor and tenderness. Meanwhile, start cooking your rice so it’s ready to serve with the chicken.
  2. Dab the Chicken Dry: After salting, use paper towels to dab off any moisture that has seeped from the chicken. Ensuring both sides are dry helps the breading stick better and results in a crispier katsu.
  3. Bread the Cutlets: Set up three shallow bowls: one with whisked eggs, one with flour, and one with panko breadcrumbs. One at a time, coat each cutlet by dredging first in flour, then dipping into the egg mixture, and finally pressing into the breadcrumbs to cover every nook and cranny. Place breaded cutlets on a clean plate.
  4. Fry the Chicken: Heat enough oil in a shallow frying pan to reach about 1/2 inch deep. To test if the oil is hot enough, place the end of a wooden spoon in the oil; when bubbles form around it, the oil is ready. Fry the cutlets until golden and crisp on one side, about 2 minutes, then flip and fry the other side for an additional 2 minutes. Remove the cooked chicken and drain briefly on paper towels to remove excess oil.
  5. Prepare Lemon Katsu Sauce: In a small saucepan, heat 1/2 tablespoon oil and add the grated or crushed garlic. Once the garlic just begins to turn golden, add sugar, soy sauce, chicken stock (or water with soup mix), rice vinegar, and ginger. Bring the mixture to a boil, stirring to dissolve the sugar. Let it cook for 3 minutes, then reduce heat, stir in the lemon juice and zest, and simmer for one more minute. Remove from heat and set aside.
  6. Form Rice Mounds: To serve beautifully, spoon warm cooked rice into a small bowl and pack gently. Invert the bowl onto the serving plate and lift it away carefully to create a neat rice mound. Repeat for each serving.
  7. Slice and Plate the Chicken: On a cutting board, slice each fried cutlet diagonally into roughly 1/2 inch wide strips, keeping the shape of the cutlet intact. Arrange the sliced chicken strips leaning against the rice mounds on the serving plates.
  8. Finish and Serve: Drizzle the lemon katsu sauce generously over the chicken slices. Sprinkle furikake seasoning over the rice mounds to add savory umami flavor and a bit of crunch. Serve immediately while hot and enjoy your crispy, tangy Lemon Chicken Katsu with seasoned rice.

Notes

  • Ensure the chicken cutlets are evenly pounded to avoid uneven cooking.
  • If you don’t have chicken stock, water with chicken soup mix works fine for the sauce.
  • You can use either panko or regular golden breadcrumbs, but panko will yield a crispier texture.
  • Carefully monitor oil temperature to avoid soggy or oily chicken.
  • Use fresh lemon juice and zest for the best bright citrus flavor in the sauce.
  • Furikake seasoning is available in Asian grocery stores and adds a great umami punch to the rice.
  • This is best served immediately to maintain crispy chicken texture.

Find it online: https://marthatasty.com/lemon-chicken-katsu-with-furikake-rice-and-tangy-lemon-sauce-recipe/