Japanese Chicken Katsu And Tonkatsu Sauce Lower Calorie Recipes

JAPANESE CHICKEN KATSU AND TONKATSU SAUCE - LOWER CALORIE

Steps:

• Cut chicken into flat thin pieces.
• Mix 1 tbsp flour, panko and breadcrumbs. (You might need more).
• Egg chicken and dredge in remaining flour.
• Egg again and then cover with panko/bread/flour crumbs.
• Heat oil to cover 1/4 inch of an entire large frying pan to 350 degrees.
• Use tongs and fry on each side till golden brown for . (Use a thermometer to meter heat so it stays consistent at 340-360).
• Chicken cooks about 2-3 minutes on each side or until each is golden brown.
• Drain on paper towels.
• For the Sauce mix all the remaining incredients together.

ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE

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.

BAKED CHICKEN KATSU

Steps:

• CHICKEN:.
• Pound thin each chicken cutlet.
• Salt and pepper both sides.
• Place panko bread crumbs in a dry pan and toast until golden brown. (Toast enough to cover the cutlets.).
• Add only enough olive oil to bread crumbs so that they start to stick together.
• Prepare beaten eggs in one pan, and flour in another pan for dredging.
• Coat the chicken in flour, then the egg, then finally coat completely in toasted bread crumbs.
• Spray a grill pan or regular baking sheet with oil. Bake at 400 degrees for 25 minutes.
• SAUCE:.
• Combine worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, and garlic powder in a pot and bring to boil for a few minutes, then let cool.
• If a thicker sauce is desired you can combine 1/4 cup of cold water with approximately 2 teaspoons of cornstarch and add it to the boiling pot.
• Serve the chicken with the katsu sauce and enjoy!