Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, brad's chicken katsu. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for Brad's chicken katsu. I've been leaning towards quicker weeknight meals. I made the sauce, but if you prefer to buy it at the store, it cuts additional time. #worldonaplate Brad's chicken katsu instructions.
Brad's chicken katsu is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Brad's chicken katsu is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook brad's chicken katsu using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Brad's chicken katsu:
- Make ready For the tonkatsu sauce
- Take 1/2 cup ketchup
- Make ready 2 tbs low sodium soy sauce
- Make ready 1 tbs brown sugar
- Get 1 tbs mirin
- Get 1 1/2 tsp worchestershire sauce
- Prepare 1/2 tsp ground ginger
- Take 1/2 tsp ground mustard
- Get 1 clove minced garlic
- Prepare For the chicken
- Take 2 lbs chicken breast, sliced into 1/2 " strips
- Make ready Prepared tempura batter
Our take on the Japanese favorite. House-made Japanese pickles, Katsu Sauce, Karashi Mayo and cabbage. Hatched in Baltimore, BRD serves creative fried chicken sandwiches and wings made with the finest ingredients possible. We strive to provide old school hospitality and chicken you won't forget.
Instructions to make Brad's chicken katsu:
- Slice chicken and put on a plate. Sprinkle with kosher salt and set aside.
- Mix all of the ingredients for the sauce. Mix well and refrigerate until use.
- Mix tempura batter. If you choose to use a boxed tempura follow recipe on box. Or make your own by mixing 1 cup rice flour w/ 2/3 cup ice water.
- Heat deep fryer to 360 degrees.
- Dip chicken in batter to coat well. Let excess drip off. Hold end of strip in hot oil for a few seconds then slowly lower into oil. This should keep the batter from sticking to the frying basket. Fry about 8 strips at a time. Fry for about 4 minutes. Drain on paper towels.
- Serve chicken with the sauce on the side. Enjoy.
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