Do your children like chicken fingers? Consider making my kid-friendly version of chicken katsu. It is a Japanese-inspired dish that features tender chicken strips with a crunchy coating, layered on a fragrant bed of steamed rice. Pack it with a container of the yummy cherry dipping sauce. Smart Recipes, Asian Recipes, Chicken,Vegetables,Grains Recipes, Recipes Chicken,Vegetables,Grains Asian Quick Chicken Katsu Fingers Quick Chicken Katsu Fingers Recipe | PT25M Serves 4 Ingredients: 0.5 Cup Ketchup 2 Tablespoons Worcestershire Sauce 2 Teaspoons Cherry Preserves 1.5 Pounds Chicken Cutlets 1 Teaspoon Kosher Salt 0.75 Cup All-Purpose Flour 3 Large Eggs 2 Cups Panko Crumbs 0.5 Cups Vegetable Oil In a small bowl, combine ketchup, Worcestershire and cherry preserves. Whisk well until combined. In a shallow bowl, add flour. In another shallow bowl, add eggs and beat until frothy. In a third shallow bowl, add panko. One at a time, dredge chicken in flour and shake off excess. Dip it in egg and coat well on both sides, then dip into panko for a thorough coating. Place breaded chicken on a large plate. In a large cast-iron skillet over medium-high heat, heat oil until it sizzles. Working in two batches, add chicken and cook until it is golden brown, about 2 minutes on each side. Transfer fried chicken to another large plate lined with paper towels. Repeat with second batch. On a cutting board, slice cutlets into slices at least 1 inch wide. Arrange chicken slices over rice with dipping sauce on the side.

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