BULL HOT SAUCE RECIPES

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ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE RECIPE | ALLRECI…



Ashley's Chicken Katsu with Tonkatsu Sauce Recipe | Allreci… image

A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes.

Provided by BASKETBALLGIRL

Categories     Japanese Recipes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 11

½ cup Worcestershire sauce
¼ cup ketchup
2 tablespoons soy sauce
pepper to taste
2 cups vegetable oil, for deep-fat frying
½ cup all-purpose flour
½ cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 green onion, thinly sliced

Steps:

  • For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
  • Heat oil in deep-fryer to 350 degrees F (175 degrees C).
  • Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
  • Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

Nutrition Facts : Calories 718.3 calories, CarbohydrateContent 73.1 g, CholesterolContent 136.5 mg, FatContent 36.8 g, FiberContent 1.6 g, ProteinContent 30.2 g, SaturatedFatContent 6.8 g, SodiumContent 2290.2 mg, SugarContent 14.6 g

ROCKY MOUNTAIN OYSTERS RECIPE - DEEP-FRIED.FOOD.COM



Rocky Mountain Oysters Recipe - Deep-fried.Food.com image

These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal.

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs bull testicles (calf, lamb, sheep, or turkey testicles can also be used)
2 tablespoons salt
1 tablespoon vinegar
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
pepper
garlic powder
bottled hot sauce
cooking oil (for frying) or fat (for frying)

Steps:

  • Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
  • Soak in a pan of salt water one hour; drain.
  • Transfer to a large pot and add enough water to float the meat.
  • Add the vinegar to the pot.
  • Parboil, drain and rinse.
  • Let cool and slice each oyster into 1/4 inch thick ovals.
  • Sprinkle salt and pepper on both sides of sliced oyster to taste.
  • Combine flour, cornmeal and some garlic powder to taste.
  • Roll each slice into flour mixture.
  • Dip into milk.
  • Roll again into flour mixture.
  • Dip into wine.
  • (repeat the procedure for a thicker crust).
  • Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
  • Drain on paper towels.
  • Serve with cocktail sauce if desired.

Nutrition Facts : Calories 192, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 3493.9, CarbohydrateContent 31.2, FiberContent 1.4, SugarContent 0.5, ProteinContent 3.9

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