SAUCE
¾ cup mayonnaise
1 chipotle chile canned with adobo sauce, minced
1 tablespoon gochujang
½ teaspoon garlic powder
Freshly ground black pepper
KATSU BITES
4 thin-cut chicken breasts, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs, whisked well
2½ cups panko breadcrumbs
Vegetable oil, as needed for frying (or other neutral oil)
1. In a small bowl, whisk together the mayonnaise, chile, gochujang, garlic powder and black pepper. Refrigerate until ready to serve.
2. Season the chicken with salt and pepper. Working in batches, toss the chicken in flour, then dip in egg, then toss in panko to coat. Repeat until all the chicken is breaded.
3. In a large skillet, heat ½ inch of oil over medium heat. Working in batches, add the chicken in an even layer. Pan fry the katsu bites until the breading is golden brown on both sides, about 4 minutes.
4. Drain the chicken onto a baking sheet lined with several layers of absorbent paper towels.
5. Serve the chicken immediately with the dipping sauce.
https://www.purewow.com/recipes/katsu-bites-chipotle-gochujang-sauce