Large Chicken Katsu
Large Chicken Katsu

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, large chicken katsu. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Large Chicken Katsu is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Large Chicken Katsu is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook large chicken katsu using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Large Chicken Katsu:
  1. Take 5 fillets Chicken thighs
  2. Get 1/2 Cabbage (shredded)
  3. Get 10 Cherry tomatoes
  4. Prepare 1 Lemon
  5. Prepare 2 tbsp White wine
  6. Make ready 1 dash Salt and pepper
  7. Get 2 Eggs
  8. Make ready 30 ml Milk
  9. Make ready 1 Panko
  10. Prepare 1 Cake flour
  11. Take For the sauce:
  12. Make ready 200 ml Tonkatsu sauce (Japanese-style Worcestershire sauce or steak sauce)
  13. Make ready 2 tbsp Ketchup
  14. Make ready 1 tbsp Vinegar
  15. Get 1 tsp Mustard
  16. Take 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 is going to wrap this up with this exceptional food large chicken katsu recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!