Chicken Katsu With Spicy Apple Slaw Recipes

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CHICKEN KATSU BOWL



Chicken Katsu Bowl image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 cup tonkatsu sauce
Fryer oil, for cooking
4 jumbo chicken tenders
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon ground black pepper
1 cup all-purpose flour
3 large eggs, whisked
1 cup panko breadcrumbs

Steps:

  • For the katsu mayo: Mix the mayonnaise and tonkatsu together in a bowl.
  • For the chicken katsu bowl: Preheat fryer oil to 350 degrees F.
  • Sprinkle chicken tenders with granulated garlic, onion powder, salt and pepper. Dredge tenders in flour and shake off excess. Dip into egg wash, then shake off excess egg. Dip into breadcrumbs and flatten out tenders evenly using your palm. Shake off excess crumbs.
  • Put tenders into hot oil and cook until golden brown and internal temp is 165 degrees F. Cut into 1/2-inch slices. Serve with katsu mayo.

WHERE'S THE BEACH? CHICKEN KATSU



Where's the Beach? Chicken Katsu image

Provided by Food Network

Categories     main-dish

Time 1h36m

Yield 6 servings

Number Of Ingredients 12

3/4 cup Aloha shoyu (it's the best, the only really)
2 tablespoons honey
Pinch red pepper flakes (only as much as you would feed your lone goldfish)
1 tablespoon sesame oil
1 package chicken breast cutlets (4 to 6 pieces)
1 egg
2 tablespoons water
Garlic powder (make sure it's powder NOT garlic salt)
1/2 cup peanut oil (more if you use a large frying pan)
1 cup mochiko (rice flour)
1 package panko (Japanese bread crumbs)
Serving suggestions: sunomono and potato-mac salad

Steps:

  • Combine the shoyu, honey, pepper flakes, and sesame oil in a zip-top bag and shake it all together. Then add the chicken. Let the chicken marinate refrigerated overnight, or at least 1 hour.
  • After marinating take the chicken out of the bag and dry it off with paper towels.
  • Beat the egg, add the water and garlic powder, to taste. Don't be afraid of the garlic here, but don't go vampire hunting either.
  • Heat the oil in a frying pan over medium/medium-high heat. Be sure to watch the oil, if it begins to smoke - turn it down a notch.
  • Dredge the chicken in the rice flour, then egg, followed by the panko. Place the cutlet into the pan and fry for 5 to 8 minutes on each side. The panko should be crispy and golden brown. Place on a drying rack and finish frying the other pieces.
  • I like to serve this with sunomono and potato-mac salad.
  • This is easily a 30 minute meal.

CHICKEN KATSU



Chicken Katsu image

With a light, crispy exterior and moist interior, Japanese katsu is comfort food at its best. Traditionally made with pork, it's great with chicken, too. The panko-coated fried cutlets are typically accompanied by finely sliced cabbage and tangy, sweet and salty katsu sauce. However, they are also served over rice (katsu don), with curry (katsu curry), and in a sandwich (katsu sando). For the crunchiest katsu, don't be tempted to substitute regular breadcrumbs for the classic panko. And make sure to maintain the oil temperature as the cutlets cook.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/2 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
1/4 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups panko
Kosher salt and freshly ground black pepper
2 boneless skinless chicken breasts, butterflied and cut into 4 cutlets
1 1/2 cups vegetable or canola oil
2 cups finely sliced cabbage
Cooked white rice, for serving
4 lemon wedges

Steps:

  • For the katsu sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl. Set aside.
  • For the chicken: Set a wire rack in a baking sheet or line a large plate with a paper towel and set aside. Place the flour, eggs and panko into 3 separate large shallow bowls. Stir together 1 teaspoon salt and 1 teaspoon pepper in a small bowl and then sprinkle the mixture on both sides of the cutlets. Working with 1 cutlet at a time, dredge it in the flour, dip it into the eggs, and then coat it with the panko, gently pressing both sides into the panko to make sure it adheres well. Transfer the cutlet to a plate and repeat with the remaining cutlets.
  • Heat the oil in a large skillet over high heat until it reaches about 350 degrees F on a deep-fry thermometer. (To test for readiness, sprinkle a few pieces of panko into the oil. It should bubble vigorously.)
  • Working with 2 cutlets at a time to prevent crowding, cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to the prepared wire rack or plate, season with salt and let rest for 2 minutes. Meanwhile, repeat with the remaining 2 cutlets. (See Cook's Note.)
  • Slice each cutlet crosswise into 1/2-inch strips, lay on a bed of sliced cabbage and serve with the katsu sauce, rice and a lemon wedge.

CHICKEN KATSU WITH GINGER RICE



Chicken Katsu with Ginger Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup panko breadcrumbs
4 chicken cutlets (4 to 5 ounces each)
Kosher salt and freshly ground pepper
1 1/2 tablespoons vegetable oil, plus more for frying
3 cloves garlic, minced
2 teaspoons minced peeled ginger
3 heads baby bok choy (about 12 ounces), trimmed and chopped
3 cups cooked white rice, cooled
3 scallions, thinly sliced
Katsu sauce, for serving

Steps:

  • Put the flour, eggs and breadcrumbs in 3 separate shallow bowls. Season the chicken with salt and pepper; dredge each cutlet in the flour, dip in the egg, letting the excess drip off, then dredge in the breadcrumbs until evenly coated. Transfer to a plate.
  • Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown and crisp, about 4 minutes. Flip and continue cooking until golden on the other side, about 3 more minutes. Remove the chicken to a rack set on a baking sheet to drain; season with salt.
  • Meanwhile, heat 1 1/2 tablespoons vegetable oil in another large nonstick skillet over high heat. Add the garlic and ginger; cook, stirring, until golden, about 30 seconds. Add the bok choy; season with salt and cook, stirring, until the bok choy is wilted, about 1 minute. Add the rice and cook, stirring, until warmed through, about 2 minutes. Stir in the scallions; season with salt. Serve the chicken with the rice and katsu sauce.

Nutrition Facts : Calories 610, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 280 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 42 grams

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