Hi, I’m Marie. Today, I will show you a way to prepare large chicken katsu recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, 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 favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Large Chicken Katsu is something which I have loved my entire life. They are fine and they look fantastic.
To be with this particular recipe, we have to first prepare a few components. You can have large chicken katsu using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Large Chicken Katsu:
- Get 5 fillets Chicken thighs
- Get 1/2 Cabbage (shredded)
- Make ready 10 Cherry tomatoes
- Get 1 Lemon
- Prepare 2 tbsp White
- Take 1 dash Salt and pepper
- Get 2 Eggs
- Take 30 ml Milk
- Take 1 Panko
- Prepare 1 Cake flour
- Make ready For the sauce:
- Make ready 200 ml Tonkatsu sauce (Japanese-style Worcestershire sauce or steak sauce)
- Get 2 tbsp Ketchup
- Make ready 1 tbsp Vinegar
- Take 1 tsp Mustard
- Take 1 tbsp White
Steps 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.
So that’s going to wrap this up with this distinctive dish large chicken katsu recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
