Spicy Chicken Katsu with Bok Choy

Wine Pairing – JoiRyde’s 2023 Tread Lightly

Why does this recipe work with our Tread Lightly?

I really wanted to show the versatility of the 2023 Tread Lightly and how it can stand up to bold spicy flavours as found in this dish. The Gewürztraminer/Chardonnay Musqué blend really held its own and complimented the honey and cayenne. Both the wine and the dish were absolutely packed with flavour and went off like a bomb in your mouth. The Tread Lightly could also handle curries (both Indian and Thai) or be a fun pairing with sushi.

– Calli Bailey, Winemaker and Pretend Chef

Now onto the recipe:

Makes 4 servings (3o minutes for all recipes)

Chicken Katsu

  • 3-4 thinly sliced chicken breast filets
  • 2 eggs
  • ¼ c    all purpose flour
  • ½ t     garlic powder
  • ½ t     onion powder
  • ¼ t     cayenne pepper
  • ¼ t     salt
  • 1½ c  panko
  •   Neutral oil for frying (canola or vegetable)
  •   Chopped scallions for garnish

Note: frying indoors will likely upset your smoke alarm like it does mine. Be sure to have your hood vent on and maybe open a window. And cross your fingers.

Pour oil into your deep skillet (about an inch) for deep frying and bring up to a temperature of 350 degrees F. If you do not have a thermometer, you can do a test piece of chicken to see if the oil is hot enough. If the oil bubbles rapidly, it is hot enough for frying.

While waiting for the oil to heat up, prepare your chicken:
First you will want to thinly butterfly your chicken breasts and use a meat tenderiser to make sure the chicken is about 1/2 inch thick.
In a shallow dish, mix eggs, flour, garlic, onion, and cayenne powder. Put panko in a separate dish.
When oil is ready, dip chicken breast in the egg and flour batter. Then dip the battered chicken in the panko, pressing firmly so the panko covers all sides.
Place breaded chicken into the skillet, dropping it away from yourself to avoid splashing. Cook for 3-4 minutes per side or until chicken is cooked through and breading is golden brown.
Set chicken on a wire rack to cool for a few minutes before slicing into strips. Serve with rice, bok choy (recipe below), drizzle with hot honey (optional, recipe below) and garnish with scallions.

 

Bok Choy (from the Woks of Life)

  • 1½-1¾ pounds bok choy
  • 3 T      neutral oil
  • 1 t        ginger minced
  • 4 large cloves garlic, roughly chopped
  • ¾ t     salt
  • ½ t     sesame oil
  • ⅛ t     white pepper
  • 1½ t   cornstarch mixed into a slurry with 2 tablespoons of water

Wash boy choy and cut into smaller pieces (1-2 inch).

Heat your wok or a large pan over low heat, and add the oil and ginger. If you prefer a stronger garlicky flavor, add the garlic now. You can let it sizzle in the oil for 10-15 seconds, but don’t let it brown, or it will turn bitter. Add the veggies when the garlic is still white. If you like a fresher, more mild garlic flavour, add it in after salting the vegetables.
Add the veggies, and increase the heat to high. Stir-fry using a scooping motion so the oil and aromatics are evenly distributed.
Next, add salt, sesame oil, and the white pepper. Stir-fry for another 1-2 minutes. Finish off with the cornstarch slurry, adding it to the centre of the vegetables. Toss the vegetables until they are glistening. Plate and serve immediately.

Want to step it up a notch?

Hot Honey for Drizzling

  • ½ c    honey
  • 2-3 T   hot sauce
  • 1-3 t     cayenne pepper
  • ¾ t    chili powder
  • ½ t     garlic powder
  • ½ t     onion powder
  •   salt

In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt. Drizzle over top of your chicken katsu and enjoi!

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