(WSVN) - A South Florida chef shows you how to add a sweet and spicy flavor to a pretty popular dish. It’s time to grab a Bite with Belkys.

The Chef: Magdiel “Ray” Ramos
The Restaurant: NARA, North Miami Beach
The Dish: Chicken Katsu

3 lbs Chicken Breast
1 qt Panko
2 Cups All Purpose Flour
4 Large Eggs
2 Tbsp Powdered Ginger
1 Tbsp Salt
2 Tbsp Black Pepper

Orange Teriyaki Sauce:
2 qt Orange Juice
1 qt Light Soy Sauce
¼ Cup Cilantro
¼ Cup Chopped Ginger
2 Tbs Chopped Garlic
2 Cups Sugar
2 Tbsp Cornstarch Slurry

Agave Sriracha Salad:
¼ Cup Sriracha
½ qt Heavy Duty Mayonnaise
1 Fresno Chili
1 Jalapeño
¼ Cup Agave
¼ Chopped Cilantro
1 qt Julienne Purple Cabbage
1 qt Julienne Nappa Cabbage
2 Cup Green Cabbage
¼ Shredded Carrot

Method of Preparation:
For Orange Teriyaki Sauce:

  • Boil all ingredients for 5 minutes and reduce for 15 on low simmer.
  • Slowly add cornstarch slurry on high heat and mix well until slow bubbles roll.

For Katsu Chicken:

  • Filet chicken breast into two pieces.
  • Using plastic wrap, cover all chicken breasts.
  • Use a kitchen mallet and lightly pound the chicken until tenderized.
  • Place flour in a mixing bowl with salt, pepper, powdered ginger. Mix well.
  • Place Panko in a separate bowl.
  • Whisk eggs in a separate bowl until mixed well.
  • Add chicken using a three-step breading process.
  • Place chicken flour, egg, then panko crumbs.
  • Fry chicken for 30 seconds until golden brown, finish in the oven at 350 degrees for 8 minutes until chicken is cooked through.

For Agave Sriracha Salad:

  • Mix all ingredients well besides cabbage salad.
  • Add Sriracha Agave sauce until salad is lightly coated with dressing.

To Plate:

  • Slice chicken into strips, then drizzle orange teriyaki sauce over the chicken. Serve with Agave Sriracha Salad.

3881 NE 163rd St.
North Miami Beach, FL 33160

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