Japanese panko breadcrumbs create 40% more surface area than regular crumbs, making katsu impossibly crunchier than any taco filling.
Chicken Katsu Smashed Tacos
Crunchy panko-crusted chicken meets a warm tortilla in these irresistible Chicken Katsu Smashed Tacos! Toss in some zesty cabbage for a refreshing crunch and drizzle on a bold katsu sauce that packs a flavorful punch. Get ready for a taco night that’s anything but ordinary!
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- 150g white cabbage, finely shredded (5.29 oz)
- 2 spring onions, thinly sliced
- Water, to thin
🥩Meat & Seafood(1)
- 300g chicken mince (0.66 lbs)
🥛Dairy & Eggs(1)
- 2 eggs, beaten
🫙Pantry Staples(5)
- 1 tsp honey (5 ml)
- 1 tbsp honey (15 ml)
- Neutral oil for frying
- 100g panko breadcrumbs (3.53 oz)
- 6 small flour tortillas
🧂Spices & Seasonings(4)
- 2–3 tsp Angus & Oink King Katsu seasoning (split between chicken, panko, and sauce) (10 ml)
- 1 tsp Angus & Oink King Katsu seasoning (5 ml)
- 1 tsp curry powder (5 ml)
- Flaky sea salt
🍯Sauces & Condiments(5)
- 4 tbsp ketchup (60 ml)
- 1 tbsp rice wine vinegar (15 ml)
- 1 tsp soy sauce (5 ml)
- 1 tbsp soy sauce (15 ml)
- 2 tbsp Worcestershire sauce (30 ml)
📦Other(1)
- 1 tbsp toasted sesame seeds (15 ml)
👨🍳 Instructions
- 1
Make the Katsu sauce: Combine ketchup, Worcestershire, soy, honey, curry powder, and Angus & Oink seasoning in a small pan. Add a splash of water to thin it out and gently heat until glossy.
- 2
Assemble the smashed tacos: Season chicken mince with 1 tsp Angus & Oink seasoning, salt & pepper. Take a small ball of mince (about 50g) and press it onto the center of a tortilla so it forms a thin, even layer. Brush or dab the chicken side with beaten egg, then press panko breadcrumbs (mixed with 1 tsp Angus & Oink seasoning) firmly onto the chicken side.
- 3
Prepare the cabbage: Toss shredded cabbage with rice wine vinegar, honey, and soy sauce. Set aside to lightly pickle.
- 4
Cook the tacos: Heat a drizzle of neutral oil in a non-stick pan over medium heat. Place each taco panko side down and fry for 3–4 minutes until golden and crispy. Flip and toast the tortilla side briefly until lightly browned.
- 5
Assemble and finish: Top each taco with the dressed cabbage, drizzle with katsu sauce, and scatter over spring onions, sesame seeds, and a pinch of flaky sea salt.
💡 Pro Tips
- ✓Press the chicken mince to exactly 3-4mm thickness on the tortilla to ensure even cooking - thicker spots will remain raw while thinner areas overcook and become tough.technique3-4mm thickness
- ✓Heat your katsu sauce to exactly 160-170°F to activate the starches and create that signature glossy finish without breaking the emulsion.timing160-170°F
- ✓Use panko breadcrumbs at room temperature and press them into the egg wash with 2-3 pounds of pressure to create maximum surface contact for superior crispiness.technique2-3 pounds pressure
- ✓Fry the panko side for exactly 3-4 minutes at medium heat (300-325°F oil temp) because panko browns 30% faster than regular breadcrumbs due to its airy structure.timing3-4 minutes, 300-325°F
- ✓Salt the cabbage with 1% of its weight in salt and let sit for 10 minutes before adding vinegar - this draws out excess moisture and prevents soggy tacos.ingredient1% salt by weight, 10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
Share this recipe
Japanese panko breadcrumbs create 40% more surface area than regular crumbs, making katsu impossibly crunchier than any taco filling.
Chicken Katsu Smashed Tacos
Crunchy panko-crusted chicken meets a warm tortilla in these irresistible Chicken Katsu Smashed Tacos! Toss in some zesty cabbage for a refreshing crunch and drizzle on a bold katsu sauce that packs a flavorful punch. Get ready for a taco night that’s anything but ordinary!
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- 150g white cabbage, finely shredded (5.29 oz)
- 2 spring onions, thinly sliced
- Water, to thin
🥩Meat & Seafood(1)
- 300g chicken mince (0.66 lbs)
🥛Dairy & Eggs(1)
- 2 eggs, beaten
🫙Pantry Staples(5)
- 1 tsp honey (5 ml)
- 1 tbsp honey (15 ml)
- Neutral oil for frying
- 100g panko breadcrumbs (3.53 oz)
- 6 small flour tortillas
🧂Spices & Seasonings(4)
- 2–3 tsp Angus & Oink King Katsu seasoning (split between chicken, panko, and sauce) (10 ml)
- 1 tsp Angus & Oink King Katsu seasoning (5 ml)
- 1 tsp curry powder (5 ml)
- Flaky sea salt
🍯Sauces & Condiments(5)
- 4 tbsp ketchup (60 ml)
- 1 tbsp rice wine vinegar (15 ml)
- 1 tsp soy sauce (5 ml)
- 1 tbsp soy sauce (15 ml)
- 2 tbsp Worcestershire sauce (30 ml)
📦Other(1)
- 1 tbsp toasted sesame seeds (15 ml)
👨🍳 Instructions
- 1
Make the Katsu sauce: Combine ketchup, Worcestershire, soy, honey, curry powder, and Angus & Oink seasoning in a small pan. Add a splash of water to thin it out and gently heat until glossy.
- 2
Assemble the smashed tacos: Season chicken mince with 1 tsp Angus & Oink seasoning, salt & pepper. Take a small ball of mince (about 50g) and press it onto the center of a tortilla so it forms a thin, even layer. Brush or dab the chicken side with beaten egg, then press panko breadcrumbs (mixed with 1 tsp Angus & Oink seasoning) firmly onto the chicken side.
- 3
Prepare the cabbage: Toss shredded cabbage with rice wine vinegar, honey, and soy sauce. Set aside to lightly pickle.
- 4
Cook the tacos: Heat a drizzle of neutral oil in a non-stick pan over medium heat. Place each taco panko side down and fry for 3–4 minutes until golden and crispy. Flip and toast the tortilla side briefly until lightly browned.
- 5
Assemble and finish: Top each taco with the dressed cabbage, drizzle with katsu sauce, and scatter over spring onions, sesame seeds, and a pinch of flaky sea salt.
💡 Pro Tips
- ✓Press the chicken mince to exactly 3-4mm thickness on the tortilla to ensure even cooking - thicker spots will remain raw while thinner areas overcook and become tough.technique3-4mm thickness
- ✓Heat your katsu sauce to exactly 160-170°F to activate the starches and create that signature glossy finish without breaking the emulsion.timing160-170°F
- ✓Use panko breadcrumbs at room temperature and press them into the egg wash with 2-3 pounds of pressure to create maximum surface contact for superior crispiness.technique2-3 pounds pressure
- ✓Fry the panko side for exactly 3-4 minutes at medium heat (300-325°F oil temp) because panko browns 30% faster than regular breadcrumbs due to its airy structure.timing3-4 minutes, 300-325°F
- ✓Salt the cabbage with 1% of its weight in salt and let sit for 10 minutes before adding vinegar - this draws out excess moisture and prevents soggy tacos.ingredient1% salt by weight, 10 minutes