Add the chicken thighs a shallow bowl and season with garlic powder, onion powder, salt, pepper, and mirin.Place a chicken thigh in a ziploc bag or between two pieces of waxed paper or plastic wrap and use the mallet to pound them out thin.You can make homemade tonkatsu sauce as well if you want just a small portion. I also like to top my katsu with tonkastu sauce and toasted sesame seeds. I also like to fry my chicken in my Dutch oven. You’ll also need a meat mallet to flatten the chicken thighs, a lined sheet pan with a wire cooling rack on top for the freshly fried chicken katsu to drain. I usually use vegetable oil as it’s the most accessible one. oil for frying - any neutral oil with a high smoke point is fine.mirin - mirin: mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey.chicken thighs - boneless, skinless thighs.This way, the next time I’m craving it, I can just grab one out of the freezer and reheat without making a full batch. It’s freezer friendly! Whenever I’m making this, I try to make a double batch (might as well since we’re doing dishes regardless lol) and freeze the extra batch.You can make katsu sando, you can use it for katsu curry, have it on it’s own, place it in a ramen bowl, and more! Once you get into the groove, you’ll have this all done efficiently. Whenever people think of frying, it’s thought to be a ton of effort but it really isn’t that much work. It’s going to surprise you just how simple this is to make. ![]() It’s one of my favourite things to eat and since moving, I’m hours away from my go-to place so I’ve been making it at home. ![]() This crispy chicken cutlet is super easy to make at home! Breaded with panko breadcrumbs and fried in oil, these Japanese-style cutlets are crispy on the outside while being juicy and moist on the inside.Ĭhicken Katsu (チキンカツ) is a Japanese version of chicken schnitzel and the chicken counterpart of the popular pork cutlet, Tonkatsu.
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