Hi, I am Jane. Today, I’m gonna show you how to prepare large chicken katsu recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Large Chicken Katsu Recipe
Large Chicken Katsu is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Large Chicken Katsu is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have large chicken katsu using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Large Chicken Katsu:
- Prepare 5 fillets Chicken thighs
- Take 1/2 Cabbage (shredded)
- Make ready 10 Cherry tomatoes
- Make ready 1 Lemon
- Get 2 tbsp White
- Take 1 dash Salt and pepper
- Prepare 2 Eggs
- Take 30 ml Milk
- Make ready 1 Panko
- Make ready 1 Cake flour
- Make ready For the sauce:
- Prepare 200 ml Tonkatsu sauce (Japanese-style Worcestershire sauce or steak sauce)
- Get 2 tbsp Ketchup
- Prepare 1 tbsp Vinegar
- Take 1 tsp Mustard
- Take 1 tbsp White
Instructions to make Large Chicken Katsu:
- Slice into the thick part of each fillet and butterfly the meat so that you end up with an even larger piece of meat. Butterflying the meat makes it thinner, so it will cook faster. If you fry it for less time the meat will be more juicy.
- So that the meat doesn’t shrink when it’s fried, cut away all of the sinews. Season both sides of the meat with salt and pepper, rub it in well, and leave the meat to sit for 10 minutes.
- After the 10 minutes is up, pour 2 tablespoons of white over the meat and rub it in well, and leave the meat for another 15 minutes. Make sure that they return to room temperature completely.
- Coat the meat in flour and shake off any excess. Beat the eggs and milk together well and dredge the meat through it. Then apply a coating of panko.
- Pour some oil into a large frying pan and fry the chicken at 170℃. Fry the front of the meat for 1.5 minutes and the back for 1 minute. Then turn up the temperature to 190℃ and fry both sides of the meat for 30 seconds each.
- Drain the katsu well and scoop out any floating pieces of panko out of the oil after each piece of katsu has been fried.
- Cut the freshly-fried katsu into large pieces and serve on plenty of cabbage and cherry tomatoes.
- Pour over the sauce and add a dollop of Japanese mustard to serve.
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