Katsu Feta Saganaki with Sweet & Spicy Glaze

• •8 oz Feta cheese block (cut into 1-inch thick chunks)
• •1 cup All-purpose flour
• •2 piece Large eggs (beaten)
• •1.5 cup Panko breadcrumbs
• •3 tbsp Soy sauce (low sodium preferred)
• •2 tbsp Honey
• •1 tbsp Rice vinegar
• •1 tsp Sriracha (or more, to taste)
• •1 tsp Fresh ginger (grated)
• •1 clove Garlic (minced)
• •1 tsp Cornstarch
• •1 tbsp Water
• •3 cup Vegetable oil (for deep frying)
• •1 tbsp White sesame seeds (for garnish)
• •1 tbsp Fresh cilantro or scallions (chopped, for optional garnish)

Instructions

1. 1

   Carefully unwrap the feta block and pat it very dry with paper towels. Cut the feta into approximately 1-inch thick chunks or sticks.

2. 2

   Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, whisk the eggs. In the third, place the panko breadcrumbs.

3. 3

   Dredge each feta chunk first in flour, shaking off excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, thoroughly coat it in panko breadcrumbs, pressing gently to ensure an even and thick layer. Place breaded feta on a plate.

4. 4

   In a small saucepan, combine soy sauce, honey, rice vinegar, Sriracha, grated ginger, and minced garlic. Whisk the cornstarch with water in a separate small bowl to create a slurry. Add the slurry to the saucepan. Bring the sauce to a gentle simmer over medium heat, stirring constantly until it thickens slightly, about 1-2 minutes. Remove from heat.

5. 5

   Pour vegetable oil into a deep pot or Dutch oven (the oil should be about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of panko should sizzle vigorously and turn golden in about 30 seconds.

6. 6

   Carefully lower the breaded feta chunks into the hot oil, working in batches to avoid overcrowding the pot. Fry for 2-3 minutes, or until the panko is golden brown and crispy on all sides. Do not overcook, as the feta can melt too much.

7. 7

   Using a slotted spoon, carefully remove the fried feta and place it on a plate lined with paper towels to drain excess oil. Immediately transfer to a serving platter, drizzle generously with the warm sweet and spicy glaze, and sprinkle with white sesame seeds and optional fresh cilantro or scallions. Serve hot.

Chef's Tips

• 💡Ensure your feta is very dry before breading; this helps the coatings adhere better and prevents spattering in the hot oil.
• 💡Maintain the oil temperature: If the oil is too cool, the feta will be greasy; if too hot, the panko will burn before the feta is heated through.
• 💡For extra crispiness, you can double-coat the feta in panko by repeating the egg and panko steps after the first coating.
• 💡Adjust the spice level of the sauce by adding more or less Sriracha to your preference.