Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Chicken Katsu
The lighter cousin of tonkatsu — a panko-crusted chicken cutlet, fried golden and sliced over rice with cabbage and sauce.
Source
Recette de Japanese home kitchens · 🏠 Cuisine maison
Japanese yoshoku / 日本の洋食 — Chicken katsu is a poultry version of the breaded, deep-fried katsu cutlet — part of the same yoshoku family as tonkatsu, in which the pork is simply swapped for chicken. It is popular as a light main and as the cutlet in katsu curry.
Watch it being made · 3 videos
⏱ 30 min🍽 2 portions🔥 550 kcal🇯🇵 Japon
Sans produits laitiers
Étapes
Butterfly the chicken to an even thickness, pounding any thick spots flat, and season both sides.
Coat each piece in flour, then beaten egg, then panko, pressing the crumbs on firmly.
Shallow- or deep-fry at about 170°C until the crust is golden and the chicken is cooked through.
Rest on a rack to drain, then slice into finger-width strips.
Serve over or beside rice with shredded cabbage and tonkatsu sauce — or ladle Japanese curry over the top.
💡 Astuces
- Even thickness means even cooking — take a moment to pound the thick end flat.
- Thigh stays juicier than breast if you tend to overcook chicken.
Vous aimerez aussi
Partager cette recette
Vous l'avez préparé ? Partagez une photo dans la Vitrine.
Partagez votre création →