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Katsu (Chicken or Pork) with Katsu Sauce
Plat

Katsu (Chicken or Pork) with Katsu Sauce

30 minPour 4Nutri-Score C€€
par @derekkchen12 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breast or pork loin (butterflied and pounded to 1/2 inch thick)Viandes4 morceaux
  • all-purpose flour (for dredging)Épicerie240 g
  • eggs (beaten)Produits laitiers3 morceaux
  • panko breadcrumbsBoulangerie120 g
  • neutral oil (for deep frying)Épicerie1 litre
  • saltÉpices6 g
  • black pepper (ground)Épices2 g
  • cabbage (shredded)Fruits et légumes200 g
  • rice (cooked, for serving)Céréales300 g
  • Japanese milk bread (sliced, for sandwiches)Boulangerie8 morceaux
  • Kewpie mayonnaiseÉpicerie60 g
  • ketchupÉpicerie60 ml
  • Worcestershire sauceÉpicerie22 ml
  • oyster sauceÉpicerie15 ml
  • honeyÉpicerie21 g

par portion

Nutrition

798kcal

Glucides
83 g
Protéines
44 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Friteuse
  • Poêle
  • Saladier ×3
  • Thermomètre de cuisine
  • Pince de cuisine
  • Écumoire

pas à pas

Préparation

  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.
    Étape 1

  2. Heat the oil

    • Fill a deep pan halfway with neutral oil and heat over medium heat to 175 °C (350 °F).
    Étape 2

  3. Set up the dredging station

    • Place the flour, beaten eggs and panko breadcrumbs in separate trays.
    Étape 3

  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.
    Étape 4

  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.
    Étape 5

  6. Make the katsu sauce

    • Combine the ketchup, Worcestershire sauce, oyster sauce and honey.
    Étape 6

  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.
    Étape 7
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