Chicken Katsu with Ginger Rice

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 610, total fat 19 G., saturated fats 3 G., proteins 42 G., carbohydrates 66 G., fiber 3 G., cholesterol 185 mg, sodium 280 mg, sugar 0 G.

In Japan, this dish is also called "torikatsu," meaning breaded and fried chicken cutlet. The cutlet itself is made from chicken breast fillet, which is dredged in flour, then dipped in egg, then coated in Japanese panko breadcrumbs, and fried in oil. The thick breading and the texture of the large, airy panko crumbs create a crispy, golden crust. Serve with white rice fried with garlic, ginger, and bok choy (the rice should be pre-cooked). For dipping, serve with Japanese tonkatsu sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 chicken fillets (120-150 g each)
1 cup flour
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1.5 tbsp vegetable oil + extra for frying
3 cloves garlic, crushed
2 tsp. chopped peeled ginger
3 bunches bok choy (about 340g), trimmed and chopped
3 cups of cooked white rice, cooled
3 green onions, thinly sliced
Katsu sauce, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the flour, eggs, and breadcrumbs in three separate shallow bowls. Season the chicken with salt and black pepper; coat each fillet in the flour, dip it in the egg, letting any excess drip back into the bowl, then roll it in panko breadcrumbsto coat the meat evenly. Transfer to a plate.
In a large nonstick skillet, heat 1/4 inch (0.5 cm) of vegetable oil over medium-high heat. Add the chicken and cook until golden brown and crispy, about 4 minutes. Flip and cook until golden brown on the other side, about 3 minutes more. Transfer the cooked chicken to a wire rack set over a baking sheet to drain any excess fat; sprinkle with salt.

Meanwhile, heat 1.5 tablespoons vegetable oil in another large skillet over high heat. Add the garlic and ginger; cook, stirring, until golden brown, about 30 seconds. Add the bok choy, season with salt, and cook, stirring, until wilted, about 1 minute. Add the rice and cook, stirring, until heated through, about 2 minutes. Add the green onions and season with salt to taste. Serve the chicken with rice and katsu sauce.

Categories:

recipe / Healthy eating / Healthy lunches / Dinner / Calorie content of prepared meals / Main courses / Cereals, legumes / Bird / Cabbage dishes / Bok choy dishes / Food Network - recipes / Japanese cuisine

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