Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, large chicken katsu. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Large Chicken Katsu is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Large Chicken Katsu is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook large chicken katsu using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Large Chicken Katsu:
- Make ready 5 fillets Chicken thighs
- Get 1/2 Cabbage (shredded)
- Prepare 10 Cherry tomatoes
- Prepare 1 Lemon
- Get 2 tbsp White wine
- Prepare 1 dash Salt and pepper
- Prepare 2 Eggs
- Prepare 30 ml Milk
- Take 1 Panko
- Take 1 Cake flour
- Take For the sauce:
- Get 200 ml Tonkatsu sauce (Japanese-style Worcestershire sauce or steak sauce)
- Get 2 tbsp Ketchup
- Get 1 tbsp Vinegar
- Make ready 1 tsp Mustard
- Prepare 1 tbsp White wine
Instructions to make Large Chicken Katsu:
- 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.
- 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.
- 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.
- 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.
- 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.
- Drain the katsu well and scoop out any floating pieces of panko out of the oil after each piece of katsu has been fried.
- Cut the freshly-fried katsu into large pieces and serve on plenty of cabbage and cherry tomatoes.
- Pour over the sauce and add a dollop of Japanese mustard to serve.
So that’s going to wrap it up with this exceptional food large chicken katsu recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
