Chicken Katsu Tonkatsu Sauce Recipe 445 Food

ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE

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.

CHICKEN KATSU

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.

EASY CHICKEN KATSU

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.

CHICKEN KATSU BOWL

Steps:

• For the katsu mayo: Mix the mayonnaise and tonkatsu together in a bowl.
• For the chicken katsu bowl: Preheat fryer oil to 350 degrees F.
• Sprinkle chicken tenders with granulated garlic, onion powder, salt and pepper. Dredge tenders in flour and shake off excess. Dip into egg wash, then shake off excess egg. Dip into breadcrumbs and flatten out tenders evenly using your palm. Shake off excess crumbs.
• Put tenders into hot oil and cook until golden brown and internal temp is 165 degrees F. Cut into 1/2-inch slices. Serve with katsu mayo.

CHICKEN KATSU

Steps:

• Trim the fat from the chicken thighs and filet them to uniform pieces approximately ½ inch thick. Combine the thighs with the salt, white pepper and garlic powder. Combine eggs and milk to make an egg wash. Place in a 9x13 pan.
• Combine eggs and milk to make an egg wash. Place in a 9x13 pan. Place the flour and panko in a separate 9x13 pan. Prepare a clean 9x13 pan or half sheet tray to hold the breaded chicken.
• Using the standard breading procedure, start by taking a piece of chicken, lightly dusting it in the flour. Then, place the dusted piece from the flour into the egg wash. Remove from the egg wash and allow the excess to drip off. Place the chicken into the panko and completely cover the top with more of the bread crumbs. Press the chicken well to allow the panko to fully adhere to the chicken. Remove the piece and place it on the clean sheet tray. Continue with the rest of the chicken, placing wax paper between the layers.
• To cook the chicken:.
• Place the canola oil into a heavy gauge 10 inch pot and heat to 325 degrees. Fry the chicken in batches until golden, approximately 5 minutes. Test the first piece for doneness. Drain on paper towels, a rack works well. Continue with the rest of the chicken. When the frying is done, after the chicken has rested ,take the chicken and slice into strips.
• Serve with Katsu sauce or sweet chili sauce.

CRISP PANKO CHICKEN CUTLETS W/TONKATSU SAUCE

Steps:

• With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
• Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.
• Season with salt and pepper.
• Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
• Dip each piece in the flour and egg again an then coat the chicken in the panko.
• In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.
• Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.
• If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
• Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
• tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
• Bring to a simmer over medium low heat.
• Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
• Whisk in mustard and allspice.
• Cool to room temperature.
• The sauce will keep for 1 week in the refrigerator.

CHICKEN KATSU

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).

TONKATSU SAUCE

Steps:

• Mix all ingredients together in medium-size glass or plastic bowl, then whisk until thoroughly blended.
• Use as a sauce with tonkatsu (fried pork cutlets, or chicken cutlets) and katsudon, or as a sauce to accompany grilled chicken, turkey, pork, steaks or fish.
• You can even drizzle some on a shredded cabbage salad.

HAWAIIAN CHICKEN KATSU

Steps:

• Open the chicken thighs and flatten with a rolling pin.
• Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
• Coat chicken in the egg batter, then the roll in panko crumbs.
• Fry in oil (maximum 325 degrees) until brown and crispy.
• To make sauce:
• Combine all ingredients and bring to a boil.
• Add cornstarch dissolved in water to thicken. Chill and serve.
• Cut chicken into strips and serve with sauce.