Ingredients
Chicken:
- 2 boneless, skinless chicken thighs (or breasts), pounded to even 1.5cm thickness
Crust:
- 2 tbsp all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 3 tbsp furikake (any variety — nori-and-sesame or salmon furikake both work)
- Neutral oil, for shallow frying
Yuzu Kosho Aioli:
- 1/2 cup mayonnaise
- 1 tsp yuzu kosho paste (start with less if your batch runs hot — brands vary a lot in heat)
- 1 tsp yuzu juice or lemon juice
- Pinch of salt
Method
Mix the crust: Combine the panko and furikake in a shallow dish, tossing until evenly distributed — the furikake should coat the panko, not just sit on top.
Bread the chicken: Standard three-stage bread: flour, then egg, then the furikake-panko mix, pressing firmly so the crust adheres all the way to the edges.
Fry: Heat about 1cm of neutral oil in a skillet to 170°C (340°F). Fry the chicken 3-4 minutes per side until deep golden and cooked through (internal temp 74°C/165°F). Drain on a rack, not paper towels — a rack keeps the bottom crust from steaming soft.
Make the aioli: Whisk mayonnaise, yuzu kosho, yuzu juice, and salt together. Taste and adjust — yuzu kosho ranges from mild to very sharp depending on the brand, so build the heat gradually.
Rest and slice: Let the katsu rest 2 minutes before slicing into strips — this keeps the crust from tearing away from the meat.
Serve over shredded cabbage with the aioli on the side or drizzled over.
Notes
- No yuzu kosho on hand: substitute 1/2 tsp lemon zest + a small pinch of cayenne, though the flavor is closer but not identical — yuzu kosho's fermented funk doesn't fully replicate.
- Furikake substitute: a mix of toasted sesame seeds, crushed nori, and a pinch of salt gets you most of the way there.
- Works equally well with pork loin cutlets in place of chicken — standard tonkatsu timing applies (slightly longer per side for thicker pork).