Craving a comforting yet exciting Japanese meal? Look no further than this Crispy Chicken Fillet Sauce Katsudon recipe! This dish expertly blends the satisfying crunch of a perfectly fried chicken fillet with the rich, savory sweetness of a classic katsudon sauce, all served over fluffy Japanese rice. It's a delicious twist on a beloved comfort food, offering a delightful balance of textures and flavors that will leave you wanting more. Forget complicated techniques and lengthy prep times; this recipe is surprisingly easy to master, even for beginner cooks.
This simplified approach doesn't compromise on taste; you'll achieve restaurant-quality results in the comfort of your own kitchen. The crispy chicken fillet, perfectly coated and golden-brown, is the star of the show, complemented beautifully by the umami-rich sauce and soft, comforting rice. Ready to create this delicious meal? Let's dive into the step-by-step instructions to make your own Crispy Chicken Fillet Sauce Katsudon.
Tools Needed
- Frying pan (26cm)
- Bowl
- Baking tray
- Pork bones (or meat mallet)
Ingredients
- Chicken fillets: 4 (about 250g)
- Cabbage: Suitable amount
- Rice: Suitable amount
- Pickles: Optional
- Flour: 4 tbsp
- Water: 2 tbsp
- Mayonnaise: 1 tbsp
- Pepper: A little
- Panko Breadcrumbs: null
- Worcestershire sauce: 4 tbsp
- 3x Concentrated Noodle soup: 1 tbsp
- Frying oil: 5 tbsp (approx. 75cc)
Step-by-Step Instructions
Step 1. Prepare the Chicken and Batter
- Trim any excess tendons . Pound the chicken fillets gently with pork bones to thin them out without tearing . This makes them softer and easier to fry .
- In a bowl, mix flour, water, mayonnaise, and pepper . This replaces the need for eggs and creates a crispy batter .
Step 2. Bread and Fry the Chicken
- Coat each chicken fillet in flour, then the batter, and finally in panko breadcrumbs . Let it rest for about 5 minutes to allow the batter to set .
- Heat the frying pan with 5 tablespoons of oil over medium-high heat . Arrange the chicken fillets in the pan and reduce heat to medium-low. Fry for 2-3 minutes per side until golden brown .
Step 3. Prepare the Katsudon Sauce
- Mix Worcestershire sauce and 3x concentrated noodle soup .
Step 4. Assemble the Katsudon
- Place rice in a bowl, top with shredded cabbage, then pour the sauce over the rice and cabbage . Gently place the fried chicken fillets on top of the sauce and cabbage .
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Using pork bones to pound the chicken helps to tenderize it without crushing the meat .
- Allowing the breaded chicken to rest before frying prevents the breadcrumbs from peeling off .
- Don't overcrowd the pan when frying; it helps maintain a crispy texture .
- Adding the chicken on top of the sauce prevents the batter from becoming soggy .
Nutrition
- N/A
FAQs
1. Can I use pre-made tonkatsu sauce instead of making my own?
Absolutely! Pre-made tonkatsu sauce is a great shortcut and will work perfectly in this recipe.
2. What can I substitute for the chicken fillet?
Pork cutlets (tonkatsu) are a traditional alternative, or you could even try thinly sliced beef or fish.
3. How do I make sure the chicken is crispy?
Ensure the chicken is completely dry before breading and frying. Use a high enough temperature oil and don't overcrowd the pan.
This Crispy Chicken Fillet Sauce Katsudon recipe is a delicious and satisfying meal that’s surprisingly simple to make. Enjoy the delightful combination of crispy chicken, savory sauce, and fluffy rice – a true taste of Japan in your own home. Now go ahead and impress your friends and family with this easy-to-master recipe!