Oaty Katsu Chicken Dippers Recipes
ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE
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
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
Katsu are boneless strips of chicken,or pork that are breaded; fried and served with a dipping sauce. A staple at Hawaii restaurants, it has its roots in Japanese cuisine
Provided by Amy in Hawaii
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.
- Flatten chicken pieces into 1/4 inch thick pieces.
- Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.
- Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.
- Heat about 2 inches of oil in a skillet to 350 degrees.
- Dredge chicken in flour, dip in eggs and coat with panko in that order.
- Fry chicken in batches until golden brown on both sides; drain on paper towels. Cut into one inch slices and serve hot with katsu sauce.
- Pork can be substituted for chicken (tonkatsu).
Nutrition Facts : Calories 1725.5, Fat 152.9, SaturatedFat 20.7, Cholesterol 158.8, Sodium 1297.6, Carbohydrate 49, Fiber 2.3, Sugar 14.1, Protein 42.1
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.
CHICKEN KATSU (FRIED CHICKEN COATED IN JAPANESE BREADCRUMBS)
This is basically fried chicken coated in panko (japanese breadcrumbs). It is usually served with Katsu Sauce and steamed rice.
Provided by catlover510
Categories High Protein
Time 20m
Yield 4 chicken breast halves, 4 serving(s)
Number Of Ingredients 7
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 268.5, Fat 4.2, SaturatedFat 1.1, Cholesterol 121.3, Sodium 291.9, Carbohydrate 22.4, Fiber 1.3, Sugar 1.8, Protein 32.8
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When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
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