Kid Friendly Chicken Katsu Recipes

KID-FRIENDLY CHICKEN KATSU

Kid-Friendly Chicken Katsu image

A Filipino friend of mine from Hawaii gave me this recipe after bringing it to a party we were at. The chicken is wonderful without the sauce, as well! This recipe is very kid-friendly! We serve this with steamed rice and veggies.

Provided by meloakley

Categories World Cuisine Recipes Asian Japanese

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds chicken tenders, cut in 1-inch pieces
1 cup garlic salt
1 cup all-purpose flour
2 eggs, beaten
2 cups panko bread crumbs
vegetable oil
⅓ cup ketchup
¼ cup soy sauce
⅛ cup white sugar
1 ½ tablespoons Worcestershire sauce
1 pinch cayenne pepper

Steps:

Place chicken in a bowl and sprinkle with garlic salt. Toss to coat and let sit for 5 minutes.
Meanwhile, place flour in a bowl. Place eggs in a second bowl. Place bread crumbs in a third bowl. Toss chicken in the flour, dip in the eggs, and toss in the bread crumbs.
Heat 2 inches of oil in a cast iron pan over medium heat. Lower chicken carefully into the hot oil in batches. Fry until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
Meanwhile, combine ketchup, soy sauce, sugar, and Worcestershire sauce in a saucepan over medium heat. Cook, stirring occasionally, until sugar has dissolved, 6 to 8 minutes.
Serve chicken with the sauce.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 41.6 g, Cholesterol 110.1 mg, Fat 11.3 g, Fiber 0.6 g, Protein 32.7 g, SaturatedFat 2.3 g, Sodium 11674.2 mg, Sugar 6 g

KIDS' CHICKEN KATSU

Kids' Chicken Katsu image

Don't trust anyone who doesn't love a chicken cutlet.

Provided by Adam Rapoport

Categories Chicken Kid-Friendly Pan-Fry Rice Bon Appétit Dinner Lunch Small Plates

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons strawberry jam
1 1/2 pounds chicken cutlets, pounded 1/3 inch thick
Kosher salt
3/4 cup all-purpose flour
3 large eggs, beaten to blend
2 cups panko (Japanese breadcrumbs)
8 tablespoons vegetable or grapeseed oil, divided
Cooked short-grain rice (for serving)

Steps:

Whisk ketchup, Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside.
Season chicken with salt. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season each bowl with salt.
Working one at a time, dredge chicken in flour, shaking off excess. Dip in egg, turning to coat and allowing excess to drip back into bowl, then coat with panko. Place on a large plate.
Heat 6 Tbsp. oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Cook half of chicken until just cooked through and golden brown, about 2 minutes per side. Transfer to paper towels to drain. Add another 2 Tbsp. oil to skillet and repeat with remaining chicken. Season with salt.
Slice chicken crosswise into 1"-thick slices. Serve over rice with reserved sauce alongside for dipping.
Do Ahead:
Chicken can be breaded 3 months ahead. Place between sheets of freezer paper or waxed paper in resealable plastic freezer bags; freeze. Thaw before cooking.

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2017-05-16 Step 4. Heat 6 Tbsp. oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Cook half of chicken until just …
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Whisk ketchup, Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside.
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