Adam Liaw's chicken katsu tenderloins
In Japan, chicken katsu is made using skin-on chicken thighs, but tenderloins are perfect for kids.
Ingredients
500g chicken tenderloins
salt, to season
2 cups panko breadcrumbs
¼ cup furikake (Japanese rice seasoning)
¼ cup plain flour
2 eggs, beaten
½ cup vegetable oil
Japanese mayonnaise, to serve
Japanese katsu sauce (such as Otafuku or Bulldog) or barbecue sauce, to serve
Method
1. Season the chicken tenderloins well with salt. Combine the breadcrumbs with the furikake and mix well. Dredge each tenderloin first in the flour, then egg, then the furikake mixture. Set aside for 5 minutes.
2. Heat a large frying pan over medium heat and add the oil. Fry the tenderloins for about 3 minutes on each side until cooked through. Remove from the pan and drain on a wire rack. In a small dipping bowl add the mayonnaise on one side and fill the other side with a few tablespoons of katsu sauce to serve. To eat, dip the tenderloins into the mayonnaise and katsu sauce.
Also try Adam Liaw's mapo eggplant
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- Japanese
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaws-chicken-katsu-tenderloins-20230303-h2a8yu.html