Juicy chicken in Japanese panko, drizzled with fruity tonkatsu sauce. But if anyone in your loved ones is just not a fan of spicy meals, you can supply them the katsu with ketchup or plain mayonnaise for dipping. For the rooster: Preheat the oven to 400 degrees F. Closely spray a baking sheet with cooking spray. Deliver to a boil, scale back to a simmer, cover, and prepare dinner till the rice is tender and the liquid is absorbed, 12 to fifteen minutes.
I prepared the rooster katsu with a deep frying pan, stuffed with 1cm deep of oil and compare with the other one cooking in the electric deep fryer. Pour the curry sauce by a sieve; return to saucepan and carry on low heat till able to serve. Place flour, egg and breadcrumbs in separate bowls and arrange in a row.
Once I make it once more I am going to make the sauce more spicy and I will add extra stuff to the rice to make it a bit more interesting. Fry the hen breasts for 3-4 minutes on each side in a generous glug of oil in a pan over a gentle heat until golden brown and cooked right via.
Tonight’s chicken katsu (a Japanese dish of breaded, fried rooster) comes with a couple of twists on the normal sides of rice and raw cabbage. I examine brining the chicken can produce moist and juicy chicken katsu. Rooster katsu is a Japanese recipe that may be very easy to make.
Dredge the rooster breast in flour, shake off the excess and then dip into the egg bathtub. For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. In a medium sauce pot, mix the rice and 1Â½ cups water. Repeat with the remaining hen and 2 tablespoons oil.