Large Chicken Katsu
Large Chicken Katsu

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, large chicken katsu. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Large Chicken Katsu is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Large Chicken Katsu is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have large chicken katsu using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Large Chicken Katsu:
  1. Take 5 fillets Chicken thighs
  2. Take 1/2 Cabbage (shredded)
  3. Make ready 10 Cherry tomatoes
  4. Make ready 1 Lemon
  5. Get 2 tbsp White wine
  6. Take 1 dash Salt and pepper
  7. Prepare 2 Eggs
  8. Prepare 30 ml Milk
  9. Take 1 Panko
  10. Make ready 1 Cake flour
  11. Take For the sauce:
  12. Get 200 ml Tonkatsu sauce (Japanese-style Worcestershire sauce or steak sauce)
  13. Prepare 2 tbsp Ketchup
  14. Take 1 tbsp Vinegar
  15. Get 1 tsp Mustard
  16. Get 1 tbsp White wine
Steps to make Large Chicken Katsu:
  1. Slice into the thick part of each fillet and butterfly the meat so that you end up with an even larger piece of meat. Butterflying the meat makes it thinner, so it will cook faster. If you fry it for less time the meat will be more juicy.
  2. So that the meat doesn't shrink when it's fried, cut away all of the sinews. Season both sides of the meat with salt and pepper, rub it in well, and leave the meat to sit for 10 minutes.
  3. After the 10 minutes is up, pour 2 tablespoons of white wine over the meat and rub it in well, and leave the meat for another 15 minutes. Make sure that they return to room temperature completely.
  4. Coat the meat in flour and shake off any excess. Beat the eggs and milk together well and dredge the meat through it. Then apply a coating of panko.
  5. Pour some oil into a large frying pan and fry the chicken at 170℃. Fry the front of the meat for 1.5 minutes and the back for 1 minute. Then turn up the temperature to 190℃ and fry both sides of the meat for 30 seconds each.
  6. Drain the katsu well and scoop out any floating pieces of panko out of the oil after each piece of katsu has been fried.
  7. Cut the freshly-fried katsu into large pieces and serve on plenty of cabbage and cherry tomatoes.
  8. Pour over the sauce and add a dollop of Japanese mustard to serve.

So that’s going to wrap it up with this special food large chicken katsu recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!