KID-FRIENDLY CHICKEN KATSU
A Filipino friend of mine from Hawaii gave me this recipe after bringing it to a party we were at. The chicken is wonderful without the sauce, as well! This recipe is very kid-friendly! We serve this with steamed rice and veggies.
Provided by meloakley
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Place chicken in a bowl and sprinkle with garlic salt. Toss to coat and let sit for 5 minutes.
- Meanwhile, place flour in a bowl. Place eggs in a second bowl. Place bread crumbs in a third bowl. Toss chicken in the flour, dip in the eggs, and toss in the bread crumbs.
- Heat 2 inches of oil in a cast iron pan over medium heat. Lower chicken carefully into the hot oil in batches. Fry until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
- Meanwhile, combine ketchup, soy sauce, sugar, and Worcestershire sauce in a saucepan over medium heat. Cook, stirring occasionally, until sugar has dissolved, 6 to 8 minutes.
- Serve chicken with the sauce.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 41.6 g, Cholesterol 110.1 mg, Fat 11.3 g, Fiber 0.6 g, Protein 32.7 g, SaturatedFat 2.3 g, Sodium 11674.2 mg, Sugar 6 g
KIDS' CHICKEN KATSU
Don't trust anyone who doesn't love a chicken cutlet.
Provided by Adam Rapoport
Categories Chicken Kid-Friendly Pan-Fry Rice Bon Appétit Dinner Lunch Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk ketchup, Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside.
- Season chicken with salt. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season each bowl with salt.
- Working one at a time, dredge chicken in flour, shaking off excess. Dip in egg, turning to coat and allowing excess to drip back into bowl, then coat with panko. Place on a large plate.
- Heat 6 Tbsp. oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Cook half of chicken until just cooked through and golden brown, about 2 minutes per side. Transfer to paper towels to drain. Add another 2 Tbsp. oil to skillet and repeat with remaining chicken. Season with salt.
- Slice chicken crosswise into 1"-thick slices. Serve over rice with reserved sauce alongside for dipping.
- Do Ahead:
- Chicken can be breaded 3 months ahead. Place between sheets of freezer paper or waxed paper in resealable plastic freezer bags; freeze. Thaw before cooking.
CHICKEN KATSU
This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.
Provided by sakuraiiko
Categories World Cuisine Recipes Asian Japanese
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 22.2 g, Cholesterol 118.4 mg, Fat 11.4 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 2.4 g, Sodium 250.7 mg, Sugar 0.1 g
CHICKEN KATSU
Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to - and protects - juicy meat inside. The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce. Also called tonkatsu sauce, it's a tangy Japanese-style barbecue sauce made with soy sauce, Worcestershire sauce, tomatoes, ginger and clove. Though you can purchase bottles of it in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip.
Provided by Kay Chun
Categories dinner, lunch, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
- Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
- Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
- Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
- Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
- Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.
More about "kids chicken katsu recipes"
CHICKEN KATSU CURRY - MY FUSSY EATER | EASY FAMILY RECIPES
From myfussyeater.com
4.6/5 (8)Total Time 30 minsCategory Main MealCalories 289 per serving
- Place the flour in a bowl, the egg in another bowl and the breadcrumbs on a plate. Coat each of the mini chicken fillets in the flour, dip in the egg and then roll in the breadcrumbs.
- Meanwhile, in a saucepan fry the onions in a little oil until soft. Add the garlic, curry powder and flour. Stir well and fry for 2 - 3 minutes.
THE CHICKEN KATSU RECIPE EVERY KID (AND ADULT) WILL LOVE
From bonappetit.com
Author Adam RapoportEstimated Reading Time 2 mins
CHICKEN KATSU (VIDEO) チキンカツ • JUST ONE COOKBOOK
From justonecookbook.com
AUTHENTIC JAPANESE CHICKEN KATSU RECIPE (WITH …
From cookingfrog.com
CHICKEN KATSU RECIPE (SUPER CRISPY!) - CHEF SAVVY
From chefsavvy.com
CHICKEN KATSU RECIPE WITH TONKATSU SAUCE - SWEET AND …
From sweetandsavorymeals.com
CHICKEN KATSU RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN KATSU RECIPE | HELLOFRESH
From hellofresh.com
CHICKEN KATSU IN 5 MINUTES | CRISPY AND JUICY RECIPE
From thebigmansworld.com
CHICKEN KATSU RECIPE & HOMEMADE KATSU SAUCE - HUNGRY HUY
From hungryhuy.com
CHICKEN KATSU ONIGIRAZU チキンカツおにぎらず • JUST ONE …
From justonecookbook.com
BAKED CHICKEN KATSU WITH TONKATSU SAUCE | A MIND "FULL" MOM
From amindfullmom.com
CHICKEN KATSU SUSHI RECIPE | KIDS EAT BY SHANAI
From kidseatbyshanai.com
WAGAMAMA'S CHICKEN KATSU CURRY - COOKING WITH MY KIDS
From cookingwithmykids.co.uk
KIDS CHICKEN KATSU – PINE VIEW FARMS
From pineviewfarms.com
CHICKEN KATSU IN THE OVEN {NO FRYING!} – WELLPLATED.COM
From wellplated.com
CRISPY BREADED CHICKEN KATSU RECIPE - TASTING TABLE
From tastingtable.com
BEST CHICKEN KATSU RECIPE - HOW TO MAKE CHICKEN KATSU - DELISH
From delish.com
You'll also love
Related Search