KID-FRIENDLY CHICKEN KATSU
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
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
CHICKEN KATSU CURRY
Make this Wagamama favourite at home. Chicken Katsu Curry, super mild and suitable for kids!
Provided by Ciara Attwell @ My Fussy Eater
Categories Main Meal
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 180c. Line a baking sheet with parchment paper.
- Place the flour in a bowl, the egg in another bowl and the breadcrumbs on a plate. Coat each of the mini chicken fillets in the flour, dip in the egg and then roll in the breadcrumbs.
- Place each of the chicken pieces on the baking tray and bake in the oven for 25 minutes.
- Meanwhile, in a saucepan fry the onions in a little oil until soft. Add the garlic, curry powder and flour. Stir well and fry for 2 - 3 minutes.
- Add the honey and soy sauce and mix until well combined. Slowly pour in the stock, stirring continuously.
- Simmer for 10 minutes before blitzing with a stick blender or in a stand blender until smooth. If the sauce seems a little thick you can add more stock.
- Serve with rice and vegetables such as cucumber, carrots and sweetcorn.
Nutrition Facts : ServingSize 1 Serving (chicken & curry sauce only), Calories 289, Sugar 7.3 g, Sodium 565.1 mg, Fat 5.7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 31.7 g, Fiber 5 g, Protein 27.7 g, Cholesterol 109.4 mg
KIDS' CHICKEN KATSU
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
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.
CHICKEN KATSU
Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
- Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
- Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.
Nutrition Facts : Calories 319 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 13 grams sugar, Protein 34 grams protein, Sodium 2 milligram of sodium
CHICKEN KATSU
This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.
Provided by sakuraiiko
Categories World Cuisine Recipes Asian Japanese
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 22.2 g, Cholesterol 118.4 mg, Fat 11.4 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 2.4 g, Sodium 250.7 mg, Sugar 0.1 g
CHICKEN KATSU
With a light, crispy exterior and moist interior, Japanese katsu is comfort food at its best. Traditionally 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
Time 20m
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.
OATY KATSU CHICKEN DIPPERS
Make a batch of these finger-lickin' chicken dippers for an easy and fun family meal. Serve with rice, salad and a peanut butter dipping sauce
Provided by Joe Wicks
Time 25m
Yield 4 adults, 2 children
Number Of Ingredients 16
Steps:
- Heat the oven to 220C/200C fan/gas 7. Line a baking tray with foil and spray evenly with olive oil spray.
- Put the cornflour on a small plate and season with salt and pepper. Put the beaten egg in a small bowl and season with salt. Put the oats on another plate and mix with the paprika and garlic granules. Dust the mini fillets in the cornflour, then dip them in the egg and finally roll the fillets in the oats to coat. Put them on the prepared baking tray.
- Spray the top of the oaty dippers with an even coating of the oil spray and bake in the oven for 15-20 mins or until cooked through and golden on the outside.
- While the chicken cooks, make the katsu sauce. Heat the coconut oil in a small saucepan over a medium heat, add the curry powder, and garlic and ginger pastes, and cook for 1 min until fragrant. Add the remaining sauce ingredients, except the cornflour, and heat through until hot. Whisk in the cornflour mixture and allow to thicken a little before removing from the heat. Serve the dippers with the sauce on the side.
Nutrition Facts : Calories 252 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 0.16 milligram of sodium
CHICKEN KATSU
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
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.
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KIDS' CHICKEN KATSU RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (8)Author Adam RapoportServings 4Estimated Reading Time 1 min
- 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.
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