Recipe

Sesame Chicken Katsu Recipe


Sesame Chicken Katsu Recipe Frantic / All my dishes
2 years ago
This dish takes crumbed chicken breasts to a new Japanese level of wonderful flavour. Can also be gluten free.
Prep:30m Cook:6m Servings:4

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Ingredients
  • Chicken
  • 2 x 225g chicken breasts
  • 1/4 cup GF plain flour or real corn cornflour
  • 2 eggs, lightly beaten
  • 1/2 cup sesame seeds
  • 1 cup GF breadcrumbs
  • vegetable oil for frying
  • Sauce
  • 1/4 cup tonkatsu sauce (recipe to follow)
  • 2 tablespoons mirin (Japanese cooking wine)
  • 1/4 cup teriyaki sauce
  • Salad
  • 1/4 wombok (chinese cabbage) finely shredded
  • 3 green onions (spring onions, scallions, shallots) finely sliced into strips
  • 1 cup beansprouts, picked
  • 1 long red chilli, deseeded and finely sliced into strips
  • juice 1 lime

Directions
  1. Cut each chicken breast in half horizontally so you have 4 thin chicken breasts
  2. Place chicken breats one at a time in plastic bag with flour, shake to lightly coat the chicken
  3. Put eggs in a shallow bowl
  4. Combine sesame seeds and breadcrums in another bowl
  5. Dip flour coated chicken into eggs and then sesame mixture and coat both sides well
  6. Heat oil in a large fring pan over medium high heat
  7. Cook coated chicken breasts for 4 minutes turning only once until cooked through
  8. Meanwhile, combine tonkatsu sauce, mirine wine and teriyaki sauce in a small pan
  9. Bring to boil and simmer for 2 minutes or until it thickens slightly
  10. Combine all salad ingredients in a large bowl and toss together
  11. Divide salade between 4 serving plates
  12. Add the crumbed chicken breast
  13. Add a ramekin of the warm dipping sauce

Not quite what you're looking for? See more Main Dish / Chicken
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