Chicken Katsu with Homemade Tonkatsu Sauce

Chicken Katsu with Homemade Tonkatsu Sauce

My new obsession: chicken katsu with cabbage and dreamy homemade tonkatsu sauce. Katsu is traditionally made with pork, but the chicken version is still so good!

I’ll never forget my first traditional pork tonkatsu experience in Hawaii this past year - it was life-changing and I knew I had to recreate it at home immediately.

Chicken Katsu with Homemade Tonkatsu Sauce

Chicken Katsu with Homemade Tonkatsu Sauce


  • 2 lb chicken breast - beaten down evenly

  • 2 cups potato starch

  • 4 eggs, beaten

  • 2 cup panko breadcrumbs

  • 3 cups vegetable oil, for frying

  • Season with salt and pepper throughout

For the Cabbage Slaw

  • 1 cup green cabbage

  • 2 sprigs sliced green onions

  • 1/3rd cup mayo

  • 1 tablespoons dijon mustard

  • salt and pepper to taste

Tonkatsu Sauce

  • 1/3 cup ketchup

  • 2 tablespoons worcestershire sauce

  • 1 tsp sesame seeds, grinded

  • 1 tablespoon soy sauce

  • 1 tablespoon sugar

  • 1 teaspoon dijon mustard

  • 1/4 teaspoon garlic powder

  • salt and pepper to taste


Start by beating your chicken and season with salt and pepper. You can also brine your chicken overnight with aromatics if you prefer.

Before you start breading your chicken, make your cabbage slaw and prepare your tonkatsu sauce by mixing ketchup, worcestershire sauce, sesame seeds, soy sauce, sugar, dijon mustard, garlic powder and salt and pepper. Set aside.

Next, get your frying station ready by making a plate of potato starch, a plate of panko breadcrumbs and a bowl of beaten eggs.

In a deep pot or skillet, heat up vegetable or canola oil. Once it’s hot, start to dredge your chicken in potato flour, then the eggs, then the panko, fry until evenly cooked and crispy (about 15-20 minutes). Remove and let rest for 5 minutes, slice and serve with your tonkatsu sauce and cabbage slaw.

Keep up with me on Instagram at @lindseyeatsla!

Chicken Katsu with Homemade Tonkatsu Sauce
Chicken Katsu with Homemade Tonkatsu Sauce
Chicken Katsu with Homemade Tonkatsu Sauce

Grilled Crispy Pork Belly Wraps

Crispy Pork Belly Wraps

This recipe is legitimately the meal of my dreams. Pork belly marinated and grilled crispy to absolute perfection - tender pork belly on the inside, with the top bite having that huge crunch. Take it up a notch by making a spicy chili paste with Picaflor Culture and wrap up your crispy pork belly in lettuce wraps with rice.

This recipe calls for pork belly, but if you don’t have that on hand, you can use a larger bacon slab, pork shoulder or ribs. For a vegetarian/vegan option, you can use tofu or tempeh. You can mix and match a lot of the components to fit your dietary needs! Def try this out :)

Crispy Pork Belly Wraps


  • 1 cup rice
  • 1 lb pork belly
  • 1-1/2 cup salt
  • 1 head of butter lettuce (for the wraps)


  • 1/3rd cup soy sauce
  • 1/3rd cup rice wine vinegar
  • 1 1⁄2 T brown sugar
  • 4 garlic minced
  • 1-2 tsp sesame oil

Spicy Chilii Paste

  • 5 dried chilies (charred)
  • 3 T Picaflor Srirawcha
  • 2 T Picaflor Cayenne Pepper Flakes
  • 1⁄2 T sesame seeds
  • 1⁄2 tsp Brown sugar
  • 1 tsp Vinegar
  • 1 tsp Water
  • 1 tsp salt
  • 2 T oil


Dry your pork belly with a paper towel. Preheat your oven or grill to 360F and begin making your marinade by mixing soy sauce, rice wine vinegar, brown sugar, sesame oil and mincing your garlic.

In a deep dish big enough for the pork belly, layer it on the marinade keeping the top of the skin dry. (This helps with the crispy process). Marinate your pork belly from 3hrs - overnight. Set aside.

In the meantime, make your chili paste by charring 5 dried chiles of your choice on a dry skillet. (about 15-20 minutes). Place in a blender or food processor with Picaflor hot sauce, Picaflor flakes, sesame seeds, brown sugar, vinegar, water, salt and oil. Blend until a creamy chili sauce/ paste forms. Add more water or flakes, hot sauce if needed. (Pro-Tip: the sauce + flakes denature when heated, so if you are seeking full probiotic aspect and not just the spice, the products shouldn’t be heated prior.)

On a baking dish preferably with holes on it, place your marinated pork belly and roast in the oven or on your grill for 40-50 minutes. Before you place in the oven/grill, lather on 1 cup of salt on the skin of the pork belly. If you find the salt is falling off, you can lather a small amount of water or vinegar to help it stick. Place in the oven.

(Tip: If you’re doing it in the oven, place foil underneath the dish so the juices can catch there as well as a layer of water to help the cooking process.)

After 40-50 minutes, you should easily be able to take off the top layer of salt. Take off and place in the oven for another 30-45 minutes on 430F until it is crispy on the top, cooked through and golden brown. Let cool, slice and serve with your chili paste, rice and lettuce wraps.

Crispy Pork Belly Wraps
Crispy Pork Belly Wraps

Picaflor Live-Culture is bringing life back to food through natural fermentation. Grown on Certified Organic farms in the Rocky Mountains of Colorado, their pepper sauces are made with pure, whole-food ingredients. By fermenting and never pasteurizing, Picaflor delivers deep, vibrant flavor with a spicy kick and good-for-your-gut probiotics. 

Order online at and enjoy 15% off with SPICYEATS. If you're in SoCal you can find Picaflor Live-Culture at Erewhon's Market, Mother's Market, and Clark's Market.

Keep up with me on Instagram at @lindseyeatsla

Fried Chicken with Avocado Ranch

Fried Chicken with Avocado Ranch

HIYA fried chicken with avocado ranch! Marinated chicken (thighs, breast and wings) with my favorite spices (like ancho chili, chili flakes, chili powder and paprika), fried to perfection and dipped in a creamy homemade avocado ranch using California Avocados, buttermilk, dill, parsley and chives. I made a BUNCH of extra avocado ranch and used it in salads, dipped with baguette, veggies and almost anything I could until it was done… def making another batch asap. 

Fried Chicken with Avocado Ranch

Avocado Ranch

  • 2 California Avocados
  • ½ cup Buttermilk
  • ⅔ Mayo
  • 1 bunch parsley
  • 1 bunch dill
  • 1 bunch chives
  • 1 lemon
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 2 cloves of Garlic
  • 1.5 T dijon mustard

Fried Chicken

  • 1 lb boneless skinless chicken thighs
  • 1 lb boneless skinless chicken breast
  • 1 lb chicken wings
  • 1 T Chili powder
  • 1 T Ancho chili powder
  • 1 T Cayenne
  • 1 T Smoked paprika
  • 1 T Garlic powder
  • 1 T Chili flakes
  • 1 T garlic powder
  • 1 cup vegetable or peanut oil (for frying)
  • 1 cup flour (for frying)
  • 2-3 eggs
  • Salt and pepper to taste


Make your avocado ranch by placing your avocados, buttermilk, mayo, parsley, dill, chives, lemon, salt, pepper garlic and dijon mustard in a blender or food processor. Pulse until a creamy avocado ranch is formed. Set aside.

Make your chicken rub by drying your chicken with paper towels and mixing in your chili powder, ancho chili powder, cayenne, paprika, garlic and chili flakes with a drizzle of olive oil.

Heat a deep skillet with your oil and let it get really hot, about 15-20 minutes. Set up your frying stations: beaten egg yolks, your chicken and a plate of flour. Take your chicken, dredge it in egg and shake off any excess. Then place in the flour, then the hot oil and fry until crispy throughout and cooked inside (about 10-15 minutes).

Let rest and serve with your avocado ranch and lemon wedges!

Fried Chicken with Avocado Ranch

This blog post is sponsored by California Avocados. Thank you for supporting the sponsors that allow @lindseyeatsla to continue making delicious recipes! 


Keep up with me on Instagram at @lindseyeatsla

Fried Herbed Goat Cheese With Avocado Jalapeño Chutney

Fried Herbed Goat Cheese with Avocado Jalapeño Chutney

Snacks this week on the blog featuring this herbed fried goat cheese with an avocado & jalapeño chutney! This recipe is EASY and all you need is a few ingredients for your goat cheese. For the avocado chutney, you can make ahead of time as well and save some for anything else (it literally goes on anything and everything, promise). This is definitely going to become one of your staple snacks for yourself and a great quick party snack to impress guests. 

Fried Goat Cheese

  • about 1 cup goat cheese
  • 1/3rd cup chopped basil
  • 1/3rd cup chopped mint 
  • 1/3rd cup chopped cilantro 
  • 1/2 lemon 
  • 2 cups vegetable oil (for frying)
  • 1/2 cup all purpose white flour
  • 1/2 cup tempura flour 
  • 1/4th club soda 

Avocado and Jalapeño Chutney

  • 1 cup Jalapeños
  • 1 Lemon
  • 2 Avocados
  • 1 cup Cilantro
  • 1 tsp Salt
  • 1 tsp Pepper
  • 5 cloves of Garlic
  • 3-4 tsp oil


Start by chopping up your basil, mint and cilantro and place in a bowl with lemon and your goat cheese. Mix well and set aside.

Start to make your chutney by placing all your components in a food processor, Jalapeños, lemon, avocado, cilantro, salt, pepper, garlic and oil. Blend until a smooth creamy sauce forms. 

Make your batter for the goat cheese by mixing all purpose flour, tempura flour and sparkling water. If it gets too watery, you can add some more flour or vise versa. (it should be a wet batter)

Heat a deep pan with vegetable oil and start to form your goat cheese mixture into really round balls. Place in batter and fry until golden brown. (you can also put panko or breadcrumbs on this as well if you'd like, for a more crispy breading). 

Top with cilantro and serve along side your chutney! 

Avocado Chutney

Fried Egg with a Bacon Jam, Caramelized Onion & Tomato Confit



Ship and Dip is bringing new types of condiments to the game, for example, Bacon Jam. Smokey yet sweet, this condiment pairs perfectly with anything, like burgers, on top of fries, in sauces, sandwiches, plain! but it also works well with a fried egg. This recipe brings out the Bacon Jam flavor by incorporated a caramelized onion and tomato confit with the bacon jam. The acidity of the lemon juice and the feta cheese pair perfectly with the perfect Bacon Jam by Our Sassy Pantry. Recipe below :)

1 Red Onion

1 Tomato


1 Egg

Salt, Pepper, Garlic

2 T Bacon Jam

1/2 of Small Lemon Juice

Scoop of Butter

  • Heat 1T olive oil in a pan and add the onions, diced small, leave in pan until browned

  • Pinch salt and pepper then add in the tomatoes, also diced small then pinch salt, pepper and garlic this time

  • Add the 1T of Bacon Jam and juice of 1/2 lemon and allow to sit and caramelize

  • Transfer to a bowl and get started on the egg: heat the same pan or a new pan and melt a scoop of butter in a pan and then crack the egg

  • Let it cook through and get crunchy on the sides

  • Pour over the mixture and add some cilantro and feta cheese!



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