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Katsu (Chicken or Pork) with Katsu Sauce
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Katsu (Chicken or Pork) with Katsu Sauce

30 minPorcje: 4Nutri-Score C€€
od @derekkchen12 importówugotowano 0 razy
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Składniki

4 osoby
  • chicken breast or pork loin (butterflied and pounded to 1/2 inch thick)Mięso4 kawałki
  • all-purpose flour (for dredging)Spiżarnia240 g
  • eggs (beaten)Nabiał3 kawałki
  • panko breadcrumbsPiekarnia120 g
  • neutral oil (for deep frying)Spiżarnia1 litr
  • saltPrzyprawy6 g
  • black pepper (ground)Przyprawy2 g
  • cabbage (shredded)Warzywa i owoce200 g
  • rice (cooked, for serving)Produkty zbożowe300 g
  • Japanese milk bread (sliced, for sandwiches)Piekarnia8 kawałki
  • Kewpie mayonnaiseSpiżarnia60 g
  • ketchupSpiżarnia60 ml
  • Worcestershire sauceSpiżarnia22 ml
  • oyster sauceSpiżarnia15 ml
  • honeySpiżarnia21 g

na porcję

Wartości odżywcze

798kcal

Węglowodany
83 g
Białko
44 g
Tłuszcz
33 g
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Przybory

  • Frytkownica
  • Patelnia
  • Miska ×3
  • Termometr kuchenny
  • Szczypce kuchenne
  • Łyżka cedzakowa

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Heat the oil

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

  3. Set up the dredging station

    • Place the flour, beaten eggs and panko breadcrumbs in separate trays.
    Krok 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.
    Krok 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.
    Krok 5

  6. Make the katsu sauce

    • Combine the ketchup, Worcestershire sauce, oyster sauce and honey.
    Krok 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.
    Krok 7
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