Ingredients per serve



  • Eggs, whisked 5.0 x
  • Plain flour 500.0 g
  • Furikake sprinkle 15.0 g
  • Panko breadcrumbs 1.0 kg
  • Spatchcocked (butterflied) chickens 3.0 x

To Serve

Who would think a whole chicken could be served as a “schnitzel” for sharing? As this recipe uses butterflied chicken, it’s easy to cook evenly and serve cut into portions with a delicious Japanese-inspired sauce.



  1. Chicken

    • Whisk an egg with 150 ml of water until fully combined to make an egg wash. Combine flour and furikake sprinkle in a mixing bowl.
    • Place the seasoned flour, egg wash, and panko crumbs in separate large bowls. Working one at a time, coat flattened chickens in seasoned flour, then in egg wash and crumbs. Make sure the chickens are fully coated. Cover and refrigerate for 20 minutes.
    • Deep-fry chickens until golden and cooked through, then drain on paper towels and cut into portions.
  2. To Serve

    • Combine KNORR Teriyaki Sauce GF with KNORR American Chipotle BBQ Sauce GF in a saucepan and simmer for 2-3 minutes. Serve the katsu chicken with sauce.
    Serving suggestion: Accompany the dish with miso grilled eggplant, sweet potato and beetroot crisps, and sautéed sugar snaps.