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Chicken Katsu
Ingredients:
1 deboned chicken drumstick (approximately 150 gm)
3 gm salt
3 gm pepper
50 gm wheat flour
2 eggs, beaten
100 gm bread crumbs
500 ml cooking oil
1 tsp yellow mustard sauce
1 tsp tonkatsu sauce
1 tsp mayonnaise
1 tsp chilli sauce
200 gm cabbage, shredded
1 bowl rice, boiled
For garnishing
1 lemon, quartered
Instructions:
1. Rub the chicken with salt and pepper.
2. Coat the chicken with wheat flour, and then eggs and breadcrumbs in successive layers.
3. Heat the oil up to 280°C.
4. Fry the breaded chicken until golden brown and remove from the oil. Pat dry with a paper towel and then chop into bite-sized pieces.
5. Dish out the mustard, tonkatsu, mayonnaise and chilli sauce into separate saucers.
6. Serve the chicken katsu on a bed of shredded cabbage. Dip the chicken into the various sauces for flavour.
Note: The complete chicken katsu meal would comprise the chicken katsu, a bowl of rice and hot Miso soup.
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