Sesame Chicken Katsu
From frantic 16 years agoIngredients
- chicken shopping list
- 2 x 225g chicken breasts shopping list
- 1/4 cup GF plain flour or real corn cornflour shopping list
- 2 eggs, lightly beaten shopping list
- 1/2 cup sesame seeds shopping list
- 1 cup GF breadcrumbs shopping list
- vegetable oil for frying shopping list
- Sauce shopping list
- 1/4 cup tonkatsu sauce (recipe to follow) shopping list
- 2 tablespoons mirin (Japanese cooking wine) shopping list
- 1/4 cup teriyaki sauce shopping list
- Salad shopping list
- 1/4 wombok (Chinese cabbage) finely shredded shopping list
- 3 green onions (spring onions, scallions, shallots) finely sliced into strips shopping list
- 1 cup beansprouts, picked shopping list
- 1 long red chilli, deseeded and finely sliced into strips shopping list
- juice 1 lime shopping list
How to make it
- Cut each chicken breast in half horizontally so you have 4 thin chicken breasts
- Place chicken breats one at a time in plastic bag with flour, shake to lightly coat the chicken
- Put eggs in a shallow bowl
- Combine sesame seeds and breadcrums in another bowl
- Dip flour coated chicken into eggs and then sesame mixture and coat both sides well
- Heat oil in a large fring pan over medium high heat
- Cook coated chicken breasts for 4 minutes turning only once until cooked through
- Meanwhile, combine tonkatsu sauce, mirine wine and teriyaki sauce in a small pan
- Bring to boil and simmer for 2 minutes or until it thickens slightly
- Combine all salad ingredients in a large bowl and toss together
- Divide salade between 4 serving plates
- Add the crumbed chicken breast
- Add a ramekin of the warm dipping sauce
People Who Like This Dish 3
- smiler77 Nowhere, Us
- carouselrose Colorado Springs, CO
- frantic Cleve, AU
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments