Hen Katsu

With this crispy hen Katsu recipe, easy components 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 chunk.
• Approach: 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. Children will love dunking slices into the tasty sauce!

Key Substances You’ll Want

• Hen Cutlets: Go together with skinny, even items so that they cook dinner shortly and evenly. Pound thicker items so 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 simply received’t create the identical crisp texture.
• Tonkatsu Sauce: Often known as Katsu sauce (might be discovered beneath both identify on the grocery retailer), it is a Japanese-style BBQ sauce.

Variations

• Swap hen with pork cutlets and make Tonkatsu.
• You’ll be able to strive utilizing agency tofu slices rather than hen for a vegetarian choice.
• Add sesame seeds to the panko for further taste.
• Make it spicy with a drizzle of sriracha mayo.

The best way 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 Ideas For Success

• Japanese hen cutlets might 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 one of the best tenderness and crunch.
• Flip solely as soon as to maintain the coating intact.
• Preserve 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

Whole 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, overwhelmed eggs in a second, and panko in a 3rd.

• Dredge every cutlet in flour, shaking off the surplus. Dip into the overwhelmed 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 aspect, or till golden brown and cooked via.

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

• Slice into strips and serve with tonkatsu sauce.

• Preserve the skillet from getting crowded so the oil stays scorching and the hen browns evenly.
• Check hen for doneness with an instant-read thermometer. Hen ought to attain a protected inner temperature of 165°F, but when doable, 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

Vitamin data offered is an estimate and can differ primarily based on cooking strategies and types of components used.

Course Hen, Dinner, Entree, Most important Course

Delicacies Japanese

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