Chicken Katsu Tonkatsu Sauce Recipe 445

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JAPANESE CHICKEN KATSU AND TONKATSU SAUCE - LOWER CALORIE



Japanese Chicken Katsu and Tonkatsu Sauce - Lower Calorie image

I used to love going to this place called Wasabi and they had the best Chicken Katsu. This is the closest recipe to it. It is not majority reduced, but better than it was. You can also add some dried garlic or onion powder to the mix.The fry comes out perfectly crispy!

Provided by deinemuse

Categories     Chicken Breast

Time 27m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 lb chicken breast
1/2 cup flour
1 cup panko breadcrumbs
1/4 cup breadcrumbs
1/4 cup fat free egg substitute
1 cup canola oil
1/2 cup Worcestershire sauce
1/2 cup ketchup
1 tablespoon light soy sauce

Steps:

  • Cut chicken into flat thin pieces.
  • Mix 1 tbsp flour, panko and breadcrumbs. (You might need more).
  • Egg chicken and dredge in remaining flour.
  • Egg again and then cover with panko/bread/flour crumbs.
  • Heat oil to cover 1/4 inch of an entire large frying pan to 350 degrees.
  • Use tongs and fry on each side till golden brown for . (Use a thermometer to meter heat so it stays consistent at 340-360).
  • Chicken cooks about 2-3 minutes on each side or until each is golden brown.
  • Drain on paper towels.
  • For the Sauce mix all the remaining incredients together.

Nutrition Facts : Calories 1866, Fat 134.1, SaturatedFat 14.9, Cholesterol 145.3, Sodium 2542.3, Carbohydrate 102, Fiber 4.1, Sugar 25.6, Protein 64.6

ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE



Ashley's Chicken Katsu with Tonkatsu Sauce 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     World Cuisine Recipes     Asian     Japanese

Time 30m

Yield 2

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, Carbohydrate 73.1 g, Cholesterol 136.5 mg, Fat 36.8 g, Fiber 1.6 g, Protein 30.2 g, SaturatedFat 6.8 g, Sodium 2290.2 mg, Sugar 14.6 g

CHICKEN KATSU & TONKATSU SAUCE RECIPE - (4.4/5)



Chicken Katsu & Tonkatsu sauce Recipe - (4.4/5) image

Provided by á-39535

Number Of Ingredients 14

Chicken:
4 boneless skinless chicken breasts
2 tablespoons flour
1 beaten egg
1 cup panko style bread crumbs or fresh bread lightly toasted and processed to crumbs
salt and pepper
oil for frying
Tonkatsu sauce:
1/4 cup ketchup
1/3 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon hoisin sauce or tangy bbq sauce
garlic powder to taste
black pepper to taste

Steps:

  • Prepare sauce by whisking together all ingredients and refrigerating. Between two sheets of waxed paper beat chicken breasts as thin as possible with a meat mallet. Season breasts with salt and pepper. Beat the egg in a low bowl. Coat the chicken first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry chicken for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.

TONKATSU / KATSU SAUCE



Tonkatsu / Katsu Sauce image

This is a version of a sauce used for tonkatsu (pork) or chicken katsu. My family loves it, and I like it better than a local restaurant's sauce.

Provided by Soifua

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h5m

Yield 8

Number Of Ingredients 5

1 cup ketchup
4 teaspoons dry mustard powder
1 ½ teaspoons garlic powder
1 ½ teaspoons ground black pepper
3 tablespoons Worcestershire sauce

Steps:

  • In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.

Nutrition Facts : Calories 45 calories, Carbohydrate 9.7 g, Fat 0.7 g, Fiber 0.3 g, Protein 1.1 g, Sodium 397 mg, Sugar 7.6 g

CHICKEN KATSU SANDWICHES AS MADE BY HITOMI'S MOM RECIPE BY TASTY



Chicken Katsu Sandwiches As Made By Hitomi's Mom Recipe by Tasty image

Here's what you need: ketchup, worcestershire sauce, sugar, canola oil, medium boneless, skinless chicken thigh, kosher salt, pepper, all purpose flour, large egg, japanese-style panko bread crumbs, japanese mayonnaise, japanese style hot mustard, japanese white bread, green cabbage

Provided by Katie Aubin

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 14

1 ½ tablespoons ketchup
2 ½ tablespoons worcestershire sauce
1 teaspoon sugar
canola oil, for frying
3 oz medium boneless, skinless chicken thigh, 1 thigh
kosher salt, to taste
pepper, to taste
¼ cup all purpose flour
1 large egg, beaten
1 cup japanese-style panko bread crumbs
1 teaspoon japanese mayonnaise
¼ teaspoon japanese style hot mustard
2 slices japanese white bread, shokupan, toasted
⅓ cup green cabbage, shredded

Steps:

  • Make the tonkatsu sauce: In a small bowl, mix together the ketchup, Worcestershire sauce, and sugar until combined. Set aside.
  • Make the sandwich: Heat 2 inches of canola oil in a medium pot over medium-high heat until it reaches 350˚F (180˚C).
  • Slice through the thick part of the chicken thigh so it an even thickness. Season with salt and pepper on both sides.
  • Add the flour, egg, and panko to 3 separate shallow dishes.
  • Coat the chicken thigh in the flour, then the egg, then the panko.
  • To test the oil temperature, add a pinch of panko-if it sizzles immediately, it's ready for frying. Carefully fry the chicken for about 2 minutes per each side, or until golden brown. Drain on paper towels.
  • In a small bowl, mix together the mayonnaise and hot mustard.
  • Assemble the sandwiches: Spread the mayonnaise sauce on each piece of toasted bread. On one side, layer on the cabbage, a drizzle of tonkatsu sauce, the chicken, and more tonkatsu sauce. Top with the other slice of bread.
  • Cut the sandwich in half, then serve.
  • Enjoy!

Nutrition Facts : Calories 1063 calories, Carbohydrate 122 grams, Fat 43 grams, Fiber 4 grams, Protein 46 grams, Sugar 17 grams

CHICKEN KATSU



Chicken Katsu image

Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to - and protects - juicy meat inside. The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce. Also called tonkatsu sauce, it's a tangy Japanese-style barbecue sauce made with soy sauce, Worcestershire sauce, tomatoes, ginger and clove. Though you can purchase bottles of it in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip.

Provided by Kay Chun

Categories     dinner, lunch, weeknight, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

6 tablespoons ketchup
6 tablespoons Worcestershire sauce
4 teaspoons unsulphured molasses
2 teaspoons low-sodium soy sauce
2 teaspoons granulated sugar
1/4 teaspoon grated peeled fresh ginger
1/8 teaspoon ground cloves
Vegetable oil, as needed for frying
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko bread crumbs (about 3 1/2 ounces)
2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded 1/4-inch-thick
Kosher salt and black pepper
4 cups tightly packed finely shredded green cabbage (about 12 ounces)
Tonkatsu sauce, steamed rice and lemon wedges, for serving

Steps:

  • Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
  • Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
  • Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
  • Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
  • Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
  • Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.

EASY CHICKEN KATSU



Easy Chicken Katsu image

This is a simple recipe of a dish that is widely popular at local restaurants in Hawaii. The key component of this dish is the sauce, which could be bought at an Oriental Foods store as tonkatsu (pork cutlet) sauce. But I have included a recipe for it here. I searched over years to find a recipe for the sauce, then finally modified one to match what can be found in Hawaii. I think its perfect now, so I hope you like it. The sauce is best if made a few hours in advance and refrigerated. If you can't get the panko flakes, you can just use flour or some other breading, but it won't be as crispy.

Provided by yettobeseen

Categories     Chicken Thigh & Leg

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

2 lbs boneless skinless chicken thighs
1/2 cup flour
3 eggs, beaten
1 cup Japanese-style bread crumbs (panko flakes)
garlic salt
oil (for frying)
3 tablespoons applesauce
2 teaspoons sugar
2 tablespoons ketchup
1/2 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon cooking sherry
1/8 teaspoon dry mustard
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon garlic powder

Steps:

  • For the Sauce:.
  • Add sauce ingredients to a bowl one by one, mixing in between.
  • For the Chicken:.
  • Place flour, eggs, and panko in separate bowls.
  • Lightly salt chicken then dip in eggs, then in flour, then in eggs, then in panko.
  • Deep fry or pan fry at medium heat until lightly brown.
  • Serve with sauce and hot rice.

Nutrition Facts : Calories 580.1, Fat 17.2, SaturatedFat 4.7, Cholesterol 437.8, Sodium 720.3, Carbohydrate 31.1, Fiber 1.1, Sugar 6.4, Protein 69.3

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