Chicken Katsu Recipe Baked
Have you tried Chicken Katsu at a Japanese restaurant, you’ll make this delicious boneless chicken cut reception. No got to eat once you can make these chicken cutlets in minutes. Are you uninterested in your current library of chicken recipes, you’ll make an excellent weekday dinner with this easy chicken dish. it isn’t difficult in the least to form Japanese dishes reception.
The Japanese word katsu means cut in English and refers to meat that’s thinly ground before cooking. Chicken katsu may be a Japanese dish which is additionally referred to as chicken panko or tori katsu. consider it as Japanese fried chicken. This seasoned chicken is coated with panko breadcrumbs which are Very light and crunchy when cooked. You get a satisfying crunch then a moist, juicy taste of chicken.
Chicken katsu is traditionally served with plain polished rice and ton katsu sauce, a thick and tangy Japanese vegetarian brown sauce. do not be afraid to form Japanese dishes – this one is super easy.
This easy chicken katsu recipe also can be wont to make ton katsu – just replace the pork cutlet for the chicken. Chicken chunks haven’t been this tasty. Enjoy the crispy chicken cutlets tonight.
- 1 1/2 cups all-purpose flour
- 3 beaten eggs
- 3 cups of panko breadcrumbs
- vegetable oil for cooking
- 1 pound pigeon breast cut in half horizontally
- 1 1/2 tablespoons of water
- 2 teaspoons sugar
- 1 teaspoon grated ginger
- 1 teaspoon finely chopped garlic
- 1/2 cup ketchup
- 2 tablespoons soy
- 1 tablespoon mirin
- 2 teaspoons Worcester sauce
Combine the spaghetti sauce, sugar, mirin, Worcester sauce, ginger and chopped garlic during a small bowl. Stir to combine. it’s best to let it rest for a minimum of half-hour before serving.
Preparation of Chicken Katsu
- Place the halved pigeon breast between the wrapping and mash the chicken gently. you would like it to be about ¼ inch thick.
- Salt the chicken generously, cover, and place within the refrigerator for about 1 hour. this may help the chicken break down and become very juicy. you’ll skip this step, but the chicken will begin better if you let the chicken rest.
- Set up a breading station with three bowls. Place all-purpose flour during a bowl. Beat the egg and 1 1/2 tablespoons of water well, and pour into a second bowl. Place the panko breadcrumbs into the third bowl.
- Coat the chicken as follows: Place in flour then shake off excess, Dip in egg, coat well, then shake off remaining eggs, Dredging Panko’s breadcrumbs, Place the coated chicken on a wire rack.
- Add only enough oil to coat ½ inch bottom of a steel skillet or chrome steel skillet and warmth to 350 degrees. Your skillet should be large enough in order that the chicken isn’t too crowded. activate the oven, and warmth it to 200 degrees.
- Add the chicken to the skillet and cook for 1 to 2 minutes, until the skin sets. Turn and cook for an additional 1 to 2 minutes. Continue cooking the chicken and turning until golden brown on each side.
- Remove the chicken and place it on a clean wire rack. Place within the preheated oven to end cooking. counting on the thickness of your chicken, the chicken may have to cook for an additional 7 or 8 minutes. Chicken must be at 165 degrees before consumption.
- When the chicken is fully cooked, cut it into thin strips that you simply can devour with chopsticks. Serve with rice, tonkatsu sauce, or your favorite chocolate syrup.