Hen Katsu

With this crispy hen Katsu recipe, easy elements flip hen right into a golden consolation meals favourite.

• Taste: Crispy on the surface, juicy on the within and pairs completely with a candy, tangy tonkatsu sauce for that crave-worthy chew.
• Method: Urgent the panko firmly onto the hen ensures an excellent, crisp crust that coats properly.
• Time Saving Tip: Begin with store-bought hen cutlets or use pre-sliced breasts to save lots of your self a while fileting or pounding hen.
• Serving: This Japanese-style hen is ideal over rice bowls, with shredded cabbage, or tucked into sandwiches. Youngsters will love dunking slices into the tasty sauce!

Key Substances You’ll Want

• Hen Cutlets: Go together with skinny, even items in order that they cook dinner rapidly and evenly. Pound thicker items in order that they fry up golden with out getting too darkish.
• Panko Breadcrumbs: Japanese-style crumbs give that signature panko hen crunch, so skip utilizing common breadcrumbs, they only gained’t create the identical crisp texture.
• Tonkatsu Sauce: Also referred to as Katsu sauce (could be discovered underneath both identify on the grocery retailer), it is a Japanese-style BBQ sauce.

Variations

• Swap hen with pork cutlets and make Tonkatsu.
• You may attempt utilizing agency tofu slices instead of hen for a vegetarian choice.
• Add sesame seeds to the panko for additional taste.
• Make it spicy with a drizzle of sriracha mayo.

Methods to Make Hen Katsu

1. Season and bread the hen (full recipe beneath).
2. Warmth oil and fry the cutlets on medium-high warmth till crisp and golden.
3. Drain the fried hen cutlets on a paper towel-lined plate or rack.
4. Slice and serve with tonkatsu sauce.

Holly’s Suggestions For Success

• Japanese hen cutlets could be chilled for 10 minutes earlier than frying to assist the crust adhere.
• For even browning, keep away from crowding the skillet so the oil temperature stays regular. Be affected person, and cook dinner in batches for the very best tenderness and crunch.
• Flip solely as soon as to maintain the coating intact.
• Hold fried hen cutlets heat on a rack in a low oven if cooking a number of batches.
• Permit cutlets to relaxation 5 minutes, then slice simply earlier than serving to maintain the coating crisp.
• Serve with brown or white rice, shredded cabbage, steamed veggies, or spoon it over noodles for a fast bowl.

Storing Leftovers

• Retailer leftovers in an hermetic container within the fridge for as much as 4 days.
• Reheat within the oven or air fryer to revive crispiness.

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Prep Time 15 minutes minutes

Prepare dinner Time 12 minutes minutes

Complete Time 27 minutes minutes

• Pound hen to an excellent ¼-inch thickness if wanted. Season each side of the hen with salt and pepper.

• Place the flour in a single shallow bowl, crushed eggs in a second, and panko in a 3rd.

• Dredge every cutlet in flour, shaking off the surplus. Dip into the crushed eggs, then press firmly into the panko till properly coated.

• Warmth about ½-inch of oil in a big skillet over medium warmth till it reaches 340℉. Add the hen cutlets 1 or 2 at a time (do not overcrowd) and cook dinner for 3 to 4 minutes per facet, or till golden brown and cooked by.

• Switch to a paper towel–lined plate to empty. Season with extra salt.

• Slice into strips and serve with tonkatsu sauce.

• Hold the skillet from getting crowded so the oil stays scorching and the hen browns evenly.
• Take a look at hen for doneness with an instant-read thermometer. Hen ought to attain a protected inner temperature of 165°F, but when potential, no larger, for tender hen.
• Flip the items simply as soon as to maintain the coating from falling off.
• Serve with shredded cabbage and rice.

Energy: 311 | Carbohydrates: 28g | Protein: 32g | Fats: 7g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.02g | Ldl cholesterol: 166mg | Sodium: 623mg | Potassium: 517mg | Fiber: 1g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg

Diet info supplied is an estimate and can range based mostly on cooking strategies and types of elements used.

Course Hen, Dinner, Entree, Fundamental Course

Delicacies Japanese

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