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Ashley’s Chicken Katsu with Tonkatsu Sauce

How to cook Ashley's Chicken Katsu with Tonkatsu Sauce

Ingredients: Sassiness 1/2 cup Worcestershire sauciness 1/4 cup ketchup 2 tablespoons soy sauce pepper to taste Chicken 2 cups vegetable unguent, for deep-fat frying 1/2 cup all-purpose flour 1/2 cup panko bread crumbs salt and pepper to perception 1 egg, beaten 2 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness 1 green onion, thinly sliced

Directions: For the gravy, stir together the Worcestershire impertinence, ketchup, and soy disrespect, and a pinch of pepper to desire. Set aside. Heat oil in deep-fryer to 350 degrees F (175 degrees C). Place flour and panko bread crumbs onto separate plates and season with salt and scatter. Place the beaten egg in a medium spin. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs. Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, wide 8 minutes. Transfer to a paper towel-lined plate to absorb excess fuel. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

Nutritional:

Servings Per Procedure: 2

Amount Per Serving

Calories: 718

Total Fat: 36.8g Cholesterol: 155mg Sodium: 2518mg Total Carbs: 73.1g Dietary Fiber: 1.6g Protein: 30.2g

Prepare time:20 Min

Cook time:10 Min

Ready in:30 Min

Serving as a service to:2 peoples

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