Juicy chicken or pork cutlets in an incredibly crisp layer of golden-brown bread crumbs, with a sweet-and-savory sauce and a side of crisp shredded cabbage and steamed white rice, is a simple and delicious weeknight meal, whether you buy it at the food court or fry it in your own kitchen. Chicken katsu is served with a tonkatsu or katsu sauce. But if you've ever been in a Japanese shopping mall food court, you've seen that, just like pizza in the US, katsu has established itself so firmly in the food culture that it could be considered a national comfort-food staple. Chicken Katsu is Japanese fried chicken cutlet with bread crumbs or panko. Fry the chicken katsu until golden brown. Coat each breast in egg, then press into the Panko. Season the chicken, then dredge in flour. Slice each chicken breast lengthwise (parallel to your work surface) into two pieces. How to Make Chicken Katsu At Home Here's a brief overview of what you can expect when you make homemade chicken katsu: 1. Season both sides of each cutlet with salt and pepper. Slice the Chicken Breasts Into Cutlets and pound to ½-inch thickness. 6 tablespoons ketchup, 7 tablespoons Worcestershire sauce, 3 tablespoons oyster sauce, 1 tablespoon granulated sugar. Make the Tonkatsu Sauce by mixing the ketchup, Worchestershire, tamari or soy sauce, brown sugar, and garlic powder together in a small bowl. If you weren't familiar with Japanese cuisine, you might not think there was anything particularly Japanese about katsu, a simple dish of breaded and fried cutlets. In a medium bowl, whisk the tonkatsu sauce ingredients together. Flipping frequently while cooking produces more evenly browned cutlets.Panko bread crumbs offer a craggy texture that increases surface area and crunch.To reheat the katsu curry sauce, heat it up in a saucepan over medium heat, or in. Reheat - Place the chicken back in the air fryer at 350☏ (180☌) for 5-7 minutes or until its heated through and crispy again. Salting and resting chicken breasts improves their ability to retain moisture, with juicier results. Store - The chicken katsu and the katsu curry sauce can be stored separately in airtight containers in the fridge for up to 3-4 days.Pounding the meat evenly leads to even cooking.
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