QUICK KATSU SAUCE RECIPES
CHICKEN KATSU RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
With a light, crispy exterior and moist interior, Japanese katsu is comfort food at its best. Most often made with pork, it’s great with chicken, too. The panko-coated fried cutlets are typically accompanied by finely sliced cabbage and tangy, sweet and salty katsu sauce. However, they are also served over rice (katsu don), with curry (katsu curry), and in a sandwich (katsu sando). For the crunchiest katsu, don’t be tempted to substitute regular breadcrumbs for the classic panko. And make sure to maintain the oil temperature as the cutlets cook.
Provided by Food Network Kitchen
Categories main-dish
Total Time 20 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the katsu sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl. Set aside.
- For the chicken: Set a wire rack in a baking sheet or line a large plate with a paper towel and set aside. Place the flour, eggs and panko into 3 separate large shallow bowls. Stir together 1 teaspoon salt and 1 teaspoon pepper in a small bowl and then sprinkle the mixture on both sides of the cutlets. Working with 1 cutlet at a time, dredge it in the flour, dip it into the eggs, and then coat it with the panko, gently pressing both sides into the panko to make sure it adheres well. Transfer the cutlet to a plate and repeat with the remaining cutlets.
- Heat the oil in a large skillet over high heat until it reaches about 350 degrees F on a deep-fry thermometer. (To test for readiness, sprinkle a few pieces of panko into the oil. It should bubble vigorously.)
- Working with 2 cutlets at a time to prevent crowding, cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to the prepared wire rack or plate, season with salt and let rest for 2 minutes. Meanwhile, repeat with the remaining 2 cutlets. (See Cook’s Note.)
- Slice each cutlet crosswise into 1/2-inch strips, lay on a bed of sliced cabbage and serve with the katsu sauce, rice and a lemon wedge.
CHICKEN KATSU CURRY BURGER RECIPE - BBC GOOD FOOD
Your favourite Japanese curry in burger form: this indulgent treat is a relaxed spin on traditional flavours, with a katsu curry mayonnaise to top the panko-coated chicken patty
Provided by Rosie Birkett
Categories Dinner, Main course
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 21
Steps:
- In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.
- To make the mayo, combine all the ingredients and stir until smooth.
- Half an hour before cooking, remove the chicken from the fridge. Crack the egg into a bowl and whisk with 2 tbsp of the brine. Mix the rice flour and panko, and spread out in a layer on a plate. Remove one chicken breast from the brine, shake off the excess, dip into the egg mix, then coat in the panko mix. Transfer to a plate and repeat with the other chicken breast.
- Heat the oil in a deep-fat fryer or large, heavy-bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs. Fry for 10-12 mins until cooked through. Drain on kitchen paper, then slice each breast into 4-5 pieces.
- Split and toast the buns, then spread with the mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo.
Nutrition Facts : Calories 1080 calories, FatContent 48 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 107 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 8 grams fiber, ProteinContent 50 grams protein, SodiumContent 3 milligram of sodium
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