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Crispy Chicken Katsu & Soy Mayo

with Shrimp & Vegetable Udon

45 MIN

+$7.50/serving 4 Servings

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From the Test Kitchen

ORIGIN
Katsu is a traditional Japanese cooking technique that originated in Tokyo, where chicken (or other meat) is pounded thin, breaded with panko breadcrumbs, and deep-fried.

KATSU
[cot·soo]
noun: Japanese for “cutlet”
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Nutrition

PER SERVING
Calories

970 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
1 lb Fresh Udon Noodles (Previously Frozen)
2 Pasture-Raised Eggs
½ lb Snow Peas
15 oz Baby Bok Choy
1¼ cups Panko Breadcrumbs
½ cup All-Purpose Flour
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
1 Tbsp Gochujang
3 Tbsps Soy Glaze
¼ cup Mayonnaise
⅔ cup Chicken Bone Broth
3 Tbsps Sweet White Miso Paste

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce:

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. To make the sauce, in a bowl, whisk together the miso paste, broth, half the soy glaze, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the mayonnaise and remaining soy glaze. Using your hands, carefully separate the noodles.

2 Pound & bread the chicken:

On a large plate, combine the flour and all but a pinch of the togarashi. Place the breadcrumbs on a separate large plate. Crack the eggs into a large bowl; beat until smooth. Pat the chicken dry with paper towels. Place between 2 sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the pounded chicken in the seasoned flour (shaking off any excess), then in the beaten eggs (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

3 Cook the chicken:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. Working in batches if necessary, add the breaded chicken. Cook 4 to 6 minutes per side (if the pan seems dry, add a drizzle of olive oil before flipping), or until golden brown and cooked through.** Transfer to a cutting board.

**An instant-read thermometer should register 165°F.

4 Cook the shrimp:

Meanwhile, pat the shrimp dry with paper towels. In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a bowl. Cover with foil to keep warm.

5 Cook the noodles & serve your dish:

In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the snow peas. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the prepared noodles, sliced bok choy, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat and stir in the cooked shrimp until combined. Taste, then season with salt and pepper if desired. Thinly slice the cooked chicken crosswise. Serve the sliced chicken with the cooked shrimp and noodles. Garnish the chicken with the remaining togarashi. Serve the soy mayo on the side. Enjoy!