Chicken katsu

Chicken katsu might be just the side dish you are searching for. This recipe makes 4 servings with 394 calories, 6g of protein, and 16g of fat each. For 96 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 69 people have made this recipe and would make it again. It is a good option if you're following a dairy free diet. This recipe from Casaveneracion requires soy sauce, rice vinegar, panko, and onion leaves. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a good spoonacular score of 54%. Chicken Katsu, Chicken Katsu, and Chicken Katsu are very similar to this recipe.

Servings: 4

 

Ingredients:

6 to 8 skinless chicken thigh fillets

1/2 c. of dark brown sugar

1 egg, beaten

1/2 c. of flour

1 tsp. of finely grated ginger

1/8 c. of mirin

finely sliced onion leaves, for garnish

3/4 to 1 c. of panko

pepper

1/8 c. rice vinegar

1/8 c. of sake

salt

about 1 tbsp. of light soy sauce or to taste

vegetable oil for deep-frying

Equipment:

frying pan

bowl

Cooking instruction summary:

InstructionsMake the sauce. In a pan, pour in the mirin, sake and rice vinegar. Add a cup of dark brown sugar. Boil until syrupy but not too thick. The sauce will continue to thicken as it cools so don’t wait until it is very thick before turning off the heat. Stir in the soy sauce and grated ginger.Take a large piece of cling wrap. Place a chicken on one side and fold over the other half. If you have a very large of cling wrap, you can place more chicken pieces.Pound the chicken until the meat is no more than half an inch in thickness. It is important for the thickness to be uniform for even cooking. And the chicken meat shouldn’t be too thick to avoid a raw center and a burnt coating.Lay the chicken pieces flat and sprinkle with salt and freshly ground black pepper.Place the flour, beaten egg and panko in three shallow bowls.Dredge each chicken thigh in flour; shake off the excess.Dip each floured chicken thigh in the beaten egg, making sure that every inch of the surface is coated with egg.Roll each chicken thigh in panko. Make sure that the panko coating is even.Heat enough cooking oil so that it is at least an inch deep. When it starts to smoke, start frying the chicken in batches.Check the underside after about three minutes. When the underside is golden brown, flip the chicken thighs over to brown the opposite side.Cut the chicken katsu into bite-size pieces. Arrange over rice. Spoon over some of the sauce. Serve with vegetables on the side. Sprinkle with finely sliced onion leaves for garnish.

 

Step by step:


1. Make the sauce. In a pan, pour in the mirin, sake and rice vinegar.

2. Add a cup of dark brown sugar. Boil until syrupy but not too thick. The sauce will continue to thicken as it cools so don’t wait until it is very thick before turning off the heat. Stir in the soy sauce and grated ginger.Take a large piece of cling wrap.

3. Place a chicken on one side and fold over the other half. If you have a very large of cling wrap, you can place more chicken pieces.Pound the chicken until the meat is no more than half an inch in thickness. It is important for the thickness to be uniform for even cooking. And the chicken meat shouldn’t be too thick to avoid a raw center and a burnt coating.Lay the chicken pieces flat and sprinkle with salt and freshly ground black pepper.

4. Place the flour, beaten egg and panko in three shallow bowls.Dredge each chicken thigh in flour; shake off the excess.Dip each floured chicken thigh in the beaten egg, making sure that every inch of the surface is coated with egg.

5. Roll each chicken thigh in panko. Make sure that the panko coating is even.

6. Heat enough cooking oil so that it is at least an inch deep. When it starts to smoke, start frying the chicken in batches.Check the underside after about three minutes. When the underside is golden brown, flip the chicken thighs over to brown the opposite side.

7. Cut the chicken katsu into bite-size pieces. Arrange over rice. Spoon over some of the sauce.

8. Serve with vegetables on the side. Sprinkle with finely sliced onion leaves for garnish.


Nutrition Information:

Quickview
394k Calories
6g Protein
16g Total Fat
55g Carbs
7% Health Score
Limit These
Calories
394k
20%

Fat
16g
25%

  Saturated Fat
12g
75%

Carbohydrates
55g
18%

  Sugar
32g
36%

Cholesterol
42mg
14%

Sodium
612mg
27%

Alcohol
1g
11%

Get Enough Of These
Protein
6g
12%

Vitamin C
95mg
115%

Vitamin A
2395IU
48%

Folate
81µg
20%

Vitamin B1
0.28mg
19%

Selenium
12µg
18%

Manganese
0.34mg
17%

Vitamin B2
0.25mg
14%

Vitamin B6
0.28mg
14%

Vitamin B3
2mg
13%

Vitamin E
1mg
12%

Iron
2mg
12%

Fiber
2g
10%

Phosphorus
86mg
9%

Vitamin K
8µg
8%

Potassium
265mg
8%

Vitamin B5
0.61mg
6%

Magnesium
23mg
6%

Calcium
59mg
6%

Copper
0.09mg
5%

Zinc
0.65mg
4%

Vitamin B12
0.15µg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
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