Plato principal
Katsu (Chicken or Pork) with Katsu Sauce
30 minPara 4Nutri-Score C€€
C
30 min
30 minKatsu (Chicken or Pork) with Katsu Sauce
receta de
Derek Chen
@derekkchen
10 recetas
12 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast or pork loin (butterflied and pounded to 1/2 inch thick)Carne4 piezas
all-purpose flour (for dredging)Despensa240 g
eggs (beaten)Lácteos3 piezas- panko breadcrumbsPanadería120 g
- neutral oil (for deep frying)Despensa1 litro
saltEspecias6 g
black pepper (ground)Especias2 g
cabbage (shredded)Frutas y verduras200 g
rice (cooked, for serving)Cereales300 g- Japanese milk bread (sliced, for sandwiches)Panadería8 piezas
- Kewpie mayonnaiseDespensa60 g
- ketchupDespensa60 ml
- Worcestershire sauceDespensa22 ml
- oyster sauceDespensa15 ml
honeyDespensa21 g
por ración
Nutrición
798kcal
- Carbohidratos
- 83 g
- Proteínas
- 44 g
- Grasas
- 33 g
lo que usará
Utensilios
Freidora
Sartén
Bol ×3
Termómetro de cocina
Pinzas de cocina
Espumadera
paso a paso
Preparación
- Paso 1
Prepare the meat
- Butterfly the chicken breasts or pork loins and pound them evenly to about 1/2 inch thick. If using chicken thighs, do not butterfly, just pound them evenly.
- Pat the meat dry with a paper towel so the breading sticks.
- Season both sides with salt and pepper.
- Paso 2
Heat the oil
- Fill a deep pan halfway with neutral oil and heat over medium heat to 175 °C (350 °F).
- Paso 3
Set up the dredging station
- Place the flour, beaten eggs and panko breadcrumbs in separate trays.
- Paso 4
Bread the meat
- Coat the meat thoroughly in flour, dusting off any excess.
- Dip it in the beaten eggs, then press it into the panko breadcrumbs.
- Paso 5
Deep fry the katsu
- Deep fry at 175 °C (350 °F) for 6 to 7 minutes, flipping halfway through, until golden brown and crispy.
- Season immediately with salt after frying.
- Scoop out any panko bits from the oil before frying the next batch.
- Paso 6
Make the katsu sauce
- Combine the ketchup, Worcestershire sauce, oyster sauce and honey.
- Paso 7
Serve
- Serve the katsu with rice, shredded cabbage and katsu sauce.
- For a katsu sando, spread katsu sauce and Kewpie mayonnaise on a slice of milk bread, add the katsu, shredded cabbage and more mayonnaise, then top with another slice of milk bread.