Chicken Katsu with Olokoi Katsu Sauce

Chicken katsu is all about the crunch, and the sauce is what makes you go back for another piece. This one is ketchup, fresh ginger, a little sugar and Olokoi. The citrus in the sauce cuts through the fried coating so every bite tastes bright, not heavy. Make the sauce first so it has time to sit while you cook.

Olokoi Katsu Sauce

• 1/4 cup ketchup
• 2 tbsp Olokoi, Mild or Hot
• 1 tsp sugar
• 2 tbsp freshly grated ginger

Mix everything together until smooth. Let it rest at least 20 minutes so the flavors come together.

Chicken Katsu

• 2 chicken breasts
• 1/4 cup cornstarch, or flour
• 1 egg
• 1 to 2 tbsp water
• Panko
• Oil for frying

1. Set up three shallow dishes. Put the cornstarch in the first. Cornstarch gives you a crispier crust than flour, but either works.
2. In the second dish, beat the egg with the water.
3. Put the panko in the third dish.
4. Butterfly and pound the chicken breasts so you end up with 4 thin, even pieces.
5. Heat the oil in a skillet to 350°F.
6. Coat one piece of chicken in cornstarch, then egg, then panko, covering both sides each time.
7. Fry until golden on both sides and cooked through, about 3 to 4 minutes per side. The inside should reach 165°F. Repeat with the rest.
8. Slice into strips and serve with curry, rice or both.

Most important step, dip every piece in the Olokoi katsu sauce.