Large Chicken Katsu.

You can have Large Chicken Katsu using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Large Chicken Katsu

  1. You need 5 fillets of Chicken thighs.
  2. You need 1/2 of Cabbage (shredded).
  3. It’s 10 of Cherry tomatoes.
  4. Prepare 1 of Lemon.
  5. Prepare 2 tbsp of White wine.
  6. Prepare 1 dash of Salt and pepper.
  7. It’s 2 of Eggs.
  8. It’s 30 ml of Milk.
  9. Prepare 1 of Panko.
  10. You need 1 of Cake flour.
  11. Prepare of For the sauce:.
  12. Prepare 200 ml of Tonkatsu sauce (Japanese-style Worcestershire sauce or steak sauce).
  13. You need 2 tbsp of Ketchup.
  14. You need 1 tbsp of Vinegar.
  15. Prepare 1 tsp of Mustard.
  16. You need 1 tbsp of White wine.

Large Chicken Katsu instructions

  1. 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..
  2. 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..
  3. After the 10 minutes is up, pour 2 tablespoons of white wine 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..
  4. 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..
  5. 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..
  6. Drain the katsu well and scoop out any floating pieces of panko out of the oil after each piece of katsu has been fried..
  7. Cut the freshly-fried katsu into large pieces and serve on plenty of cabbage and cherry tomatoes..
  8. Pour over the sauce and add a dollop of Japanese mustard to serve..

By Debra McCollins

This is my way of life. Cooking Forever!!!

Notify of
Inline Feedbacks
View all comments