Chicken Katsu With Tonkatsu Sauce And Sunomono Recipes

ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE

Ashley's Chicken Katsu with Tonkatsu Sauce image

A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes.

Provided by BASKETBALLGIRL

Categories World Cuisine Recipes Asian Japanese

Time 30m

Yield 2

Number Of Ingredients 11

Ingredients

½ cup Worcestershire sauce
¼ cup ketchup
2 tablespoons soy sauce
pepper to taste
2 cups vegetable oil, for deep-fat frying
½ cup all-purpose flour
½ cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 green onion, thinly sliced

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.

Nutrition Facts : Calories 718.3 calories, Carbohydrate 73.1 g, Cholesterol 136.5 mg, Fat 36.8 g, Fiber 1.6 g, Protein 30.2 g, SaturatedFat 6.8 g, Sodium 2290.2 mg, Sugar 14.6 g

CHICKEN KATSU WITH TONKATSU SAUCE AND SUNOMONO

Chicken Katsu with Tonkatsu Sauce and Sunomono image

My family LOVES Japanese cuisine. This is Japanese fried chicken, easy to make at home with rich flavors and wonderful textures.

Provided by Sara Andrea @Sara_Andrea

Categories Chicken

Number Of Ingredients 20

Ingredients

CHICKEN KATSU
2 pound(s) boneless skinless chicken breasts (i usually just get 3 large)
3 cup(s) japanese panko (or breadcrumbs)
3 eggs
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
vegetable oil, enough for frying
TONKATSU SAUCE
4 tablespoon(s) ketchup
6 tablespoon(s) worcestershire sauce
3 tablespoon(s) soy sauce
3 tablespoon(s) mirin (or rice vinegar)
3 tablespoon(s) sugar
1 teaspoon(s) dijon mustard
SUNOMONO (JAPANESE CUCUMBER SALAD)
2 english cucumbers
1/4 cup(s) rice vinegar
1 teaspoon(s) sugar
1/4 teaspoon(s) salt
1 tablespoon(s) sesame seeds

Steps:

Sunomono: Peel cucumber leaving alternating green stripes. Slice in half lengthwise, scrape out seeds. Cut very thin slices. Place slices in a double layer of paper towels and squeeze gently to remove excess moisture. Combine vinegar, sugar and salt in medium bowl. Add cucumbers, coat well and add sesame seeds. Set aside.
Tonkatsu Sauce: Mix ketchup, worcestershire sauce, soy sauce, mirin, sugar, and mustard in a bowl. Set aside.
Fried Katsu: Dry chicken breasts with a paper towel, discard towel. Slice chicken horizontally (so chicken breast is thin). Salt and pepper. Heat pot of cooking oil to 350 degrees F. Beat eggs in bowl. Dip chicken pieces in egg mixture, then dip in panko, dip again in egg mixture, and finish with second dip in panko. Drop coated chicken pieces in heated oil and deep fry until both sides turn golden brown. Place chicken on plate lined with paper towels. Cut chicken into strips diagonally.
Serve: Serve fried katsu over cooked rice with tonkatsu dipping sauce and sunomono on the side.

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