Chicken Katsu With Japanese Furikake Superfries
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Chicken Katsu With Japanese Furikake Superfries

Make your own chicken katsu and pair it with homemade furikake seasoning. It's an easy way to dress up these fries with an Asian flair.


Preparation Time:
Cooking Time:
Servings: 4
Superfries<sup>®</sup> Straight Cut

Product Used:

Superfries® Straight Cut buy now


2 tbsp (30 mL) toasted sesame seeds

1/2 tsp (2 mL) granulated sugar

1 sheet toasted nori

Pinch salt

1 bag (650 g) McCain® Superfries Straight Cut


Chicken Katsu:

4 thin sliced boneless chicken breasts 

1/2 tsp (2 mL) salt

1/4 cup (60 mL) all-purpose flour

1 egg, lightly beaten

1 cup (250 mL) Japanese panko bread crumbs

1 cup (250 mL) vegetable oil

1/4 cup (60 mL) hoisin sauce


Asian Pickled Cucumbers:

4 mini cucumbers (English or dill), sliced

2 tbsp (30 mL) rice wine vinegar

2 tsp (10 mL) granulated sugar

1/2 tsp (2 mL) salt

Pinch hot pepper flakes


  1. In food processor or blender, pulse sesame seeds, sugar, nori and salt just until fine; set furikake seasoning aside.
  2. Asian Pickled Cucumbers: In bowl, toss together cucumbers, rice wine vinegar, sugar, salt and hot pepper flakes. Let stand for 30 minutes or refrigerate for up to 2 hours.
  3. Sprinkle chicken with salt. Place flour, egg and bread crumbs in separate shallow bowls; dip each piece of chicken in flour, egg and bread crumbs.
  4. In skillet, heat oil; fry chicken in batches, for 3 or 4 minutes per side or until golden and juices run clear.
  5. Meanwhile, bake fries according to package directions; sprinkle with reserved furikake seasoning. Serve chicken with hoisin sauce for dipping, furikake fries and pickled cucumbers.

    Tip:  Nori can be found in the international aisle of most supermarkets.

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