Recipes for "chicken katsu"

1. In a medium bowl, combine 2/3 cup tamari/soy sauce, sesame oil, honey, ginger, green onion, 1 teaspoon sesame seeds, and chili flakes.

2. Place the chicken in a bowl and pour over 3-4 tablespoons of the sauce, save the rest for serving. Let the chicken sit 10 minutes.

3. Place the Panko and 3 tablespoons sesame seeds in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to pound the crumbs in. Place the chicken on a plate.

4. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board.

5. Add the edamame to the skillet, cook until thawed, then add 2 tablespoons tamari/soy sauce. Cook another minute, then remove from the heat.

6. To make the Spicy Mayo, combine all ingredients in a small bowl.

7. To assemble, slice the chicken into thin strips. Add the rice to bowls, top with cucumber, avocado, chicken, pickled ginger, green onions, and nori. Spoon over the spicy mayo and the reserved tamari/soy sauce.

Gather the ingredients.

Prepare sauce: Whisk ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic together in a bowl until sugar has dissolved. Set katsu sauce aside. Preheat an air fryer to 350 degrees F (175 degrees C).

Meanwhile, lay chicken pieces on a clean work surface. Season with salt and pepper.

Place beaten eggs in a flat dish or shallow bowl. Pour bread crumbs into a second flat dish. Dredge chicken pieces in egg and then in bread crumbs. Repeat by dredging chicken in egg and then bread crumbs again, pressing down so the bread crumbs stick to the chicken.

Place chicken pieces in the basket of the preheated air fryer. Spray the tops with nonstick cooking spray.

Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice. Serve with katsu sauce.

Serve with katsu sauce and enjoy!

Make curry sauce: Heat oil in a large pot over medium-high heat. Cook onions in hot oil until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.

Remove from heat and stir in curry sauce mix until dissolved. Add ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until sauce is thickened, 10 to 15 minutes.

Meanwhile, make chicken katsu: Flatten chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper.

Place flour onto a large plate, add beaten egg to a small plate, and place bread crumbs onto a second large plate.

Press chicken into flour to coat, dip in beaten egg, and press in bread crumbs to coat generously.

Heat oil in a large saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into hot oil and fry until golden brown, about 3 minutes per side. An instant-read thermometer inserted into a cutlet should read 165 degrees F (75 degrees C).

While chicken is cooking, stir curry powder into sauce until incorporated.

Slice chicken into strips and spoon curry sauce over the top to serve.

Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's recommendations.

Beat egg and salt lightly in a shallow bowl or a small casserole dish. Place panko bread crumbs on a plate.

Dip each cutlet into egg mixture, allowing excess to drip back into the bowl. Turn cutlets in panko bread crumbs so both sides are coated well, pressing the cutlets gently into the crumbs. Set on a piece of parchment paper. Spray each side with cooking spray and place in the basket of the air fryer.

Air-fry for 5 minutes, turn, and air-fry for an additional 4 minutes. Serve with barbecue sauce and garnish with green onions.