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.
RecipeSavants.comDo 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, RecipesChicken,Vegetables,GrainsAsianQuick Chicken Katsu FingersPT25MServes 4
Ingredients:
0.5 Cup Ketchup2 Tablespoons Worcestershire Sauce2 Teaspoons Cherry Preserves1.5 Pounds Chicken Cutlets1 Teaspoon Kosher Salt0.75 Cup All-Purpose Flour3 Large Eggs2 Cups Panko Crumbs0.5 Cups Vegetable OilIn 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.
Although the dish originated in the South, chicken and waffles have been adopted nationally. It is only natural that savory chicken, tender waffles, and sweet maple syrup would become a classic brunch favorite.
Here’s one easy technique to make your chicken breasts juicy every time. First pound with a meat pounder to make it thinner that will ensure even cooking. Secondly, dredge chicken in seasoned flour for a deep golden brown color when sautéed. Slice and serve over your favorite salad.
The secret to succulent fried chicken is a flavorful marinade. After marinating in a tangy buttermilk mixture, the chicken is browned to a golden crisp in a Dutch oven. Then, transfer the meat to the oven, where it bakes to a tender, crunchy perfection. Serve this Southern delicacy hot or at room temperature!
Although modern fried chicken has its roots in the American South, international cuisines have adopted it with their own flavorful spin. Consider this gloriously delicious Asian-style recipe the next time your family craves chicken. The meat has a savory coating with a satisfying crunch and a sweet/spicy Asian-inspired sauce.
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