Easy and Delicious Recipes
Make this Jamaican curry chicken recipe if you’re planning to experience any Jamaican cuisine. Well-seasoned and simmered in a flavorful curry sauce. This mouthwatering recipe is one for chicken foodies and is bursting with flavor. If you’ve ever eaten Jamaican food in general, you already Read More
Have you ever tried the Classic Carol Chicken Salad from Chicken Salad Chick? It’s one of their most popular menu items — simple, creamy, and packed with flavor. If you’re lucky enough to live near one of their restaurants, you know exactly what I mean. Read More
Have you ever tasted a Japanese restaurant’s Chicken Katsu? This mouthwatering boneless chicken cutlet is simple to prepare at home. Make these chicken Katsu at home in a matter of minutes rather than going out to eat!
And what is Chicken Katsu without the famous Japanese Tonkatsu sauce? That is why I’ve included both recipes in this article, so you have them all in one place. 🙂
The Japanese word katsu (かつ), which translates to “cutlet” in English, denotes meat that has been thinly beaten before cooking. Panko chicken or tori katsu are other names for the Japanese dish chicken katsu.
Imagine it as fried chicken prepared in the Japanese way. Panko breadcrumbs, which become so delicate and crunchy when baked, are used to cover the seasoned chicken. The flavor of luscious, moist chicken follows a pleasant crunch.
Tonkatsu sauce, a thick and acidic Japanese vegetarian brown sauce, and white rice are the usual accompaniments for chicken katsu in Japan. (The recipe for this sauce is provided in the recipe section at the end of the article.) Making a Japanese meal need not be intimidating; this one is quite simple.
Tonkatsu (Japanese-style fried pork) may be made using this simple chicken katsu recipe; simply swap out the chicken with pork cutlets.
The 19th-century Japanese dish known as katsu is now highly well-liked in locations like Maui, Sidney, and other world regions. The generations of Japanese immigrants that came to the islands and influenced the indigenous cuisine are to be credited for its popularity in Hawaii.
1 (10 oz) chicken breast, boneless and skinless
½ tsp kosher salt
⅛ tsp freshly ground black pepper
1 large egg
½ Tbsp neutral oil (canola or vegetable oil)
3 Tbsp all-purpose flour
1 cup Japanese panko breadcrumbs
3 cups neutral oil, for frying
½ cup ketchup
2 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp mirin
1 ½ tsp Worcestershire sauce
1 tsp fresh ginger, grated
1 garlic clove, minced
Shredded cabbage with Japanese sesame dressing
1 tomato, sliced
Extra tonkatsu sauce
1. Butterfly & pound the chicken
Butterfly the chicken breast by slicing horizontally almost all the way through, then open it like a book.
Cut into two pieces and pound to an even thickness of ¼–½ inch (7 mm–1.4 cm).
Season both sides with salt and black pepper.
2. Set up breading station
Prepare three shallow dishes: flour, egg (beaten with ½ Tbsp oil), and panko breadcrumbs.
Coat the chicken lightly in flour, shaking off excess.
Dip into the egg mixture.
Press firmly into the panko, coating evenly. Set aside.
3. Heat the oil
In a heavy-bottomed pot, heat oil to 340°F (170°C). The oil should be about 1 ½ inches deep.
Test by dropping in a breadcrumb — it should sizzle immediately.
4. Fry the chicken
Fry one piece at a time, avoiding overcrowding.
Cook for 3–4 minutes per side, flipping once, until golden brown and crisp.
Hold vertically to drain excess oil, then transfer to a wire rack or paper towel–lined tray.
Skim out crumbs between batches to keep oil clean.
5. Make the tonkatsu sauce
In a small bowl, whisk together ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic.
Let sit for 20–30 minutes to allow flavors to blend.
6. Serve
Slice chicken into strips and serve immediately with tonkatsu sauce. Add shredded cabbage, fresh tomato, or rice for a complete meal.
Keep oil at the right temp: Too hot = burnt crust, too cool = greasy chicken.
Add oil to the egg: Helps the coating crisp up evenly.
Wire rack > paper towels: Keeps the coating crunchy while draining.
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Because of its seasoning and breaded coating, chicken katsu has a savory taste and crispy texture, while the katsu sauce adds a tangy and somewhat sweet taste.
If you’ve never had Chicken Katsu, it is essentially a deep-fried, crispy, crunchy, and juicy chicken with a tonkatsu sauce that creates a unique blend of tastes. You will like this flavor if you enjoy chicken tenders or cutlets.
Chicken Katsu is one of the chicken entrees you might order that is most accessible if you have never gone to a Japanese restaurant. It resembles a gourmet version of fried chicken, but better.
If panko is unfamiliar to you, don’t worry; it’s neither unusual nor difficult. Simply said, panko is a kind of breadcrumb that differs somewhat from regular breadcrumbs. The type of white bread from which panko is formed makes a difference. The term “panko,” which is taken from a Japanese word, is often used in Japanese cuisine for light breading.
Compared to regular breadcrumbs, panko breadcrumbs are crispier, lighter, and fluffier. Panko produces a fantastic light and crispy coating since it is not dense, and so absorbs less fat and grease. Panko may be made at home, purchased at most stores, and of course, ordered online.
Tonkatsu sauce, also known as Chicken Katsu sauce, is a barbecue sauce from Japan. It is thick and tangy and ideal for spreading on sandwiches or dipping your favorite fried foods in. This sauce is also available pre-made for purchase.
With items you likely already have on hand, such as Worcestershire sauce, ketchup, soy sauce, and a little piece of freshly chopped garlic or garlic powder, you can easily prepare this sauce on your own, and we’ll show you how.
If you’ve never had this savory sauce, it tastes something like sauces used for steaks but has a little distinct kick from the soy sauce. It is the ideal sauce for this meal, and you might want to try it with different fried meats because it’s so simple to create, and you always have plenty when you learn how to make it in your kitchen.
Tonkatsu sauce is delicious on pork, beef, and chicken. Even french fries were dipped in it by me, but that’s just me, you don’t need to replicate everything I do! If you’ve followed my blog, you know how much I like to experiment with food. However, I always post only recipes that are proven to be great 🙂
As you can see, the majority of the components for chicken katsu are standard items that are generally accessible wherever you go.
As you can see, as easy as 1,2,3, deep frying Chicken Katsu is a simple three-step method, and with tonkatsu sauce, you’ll get a restaurant-quality dish!
A chicken breast’s thickest portion can be as much as 1 inch (2.5 cm) thick, and it is extremely challenging to cook all the way through. To butterfly a chicken breast, split it horizontally, stop before cutting all the way through, and unfold it like a book.
The chicken breast has two identical sides when you open it, making it look like a butterfly. To make it even for Japanese cooking, we butterfly it to the right and left sides, much like a French door. This cutting method is known as “Kannon Biraki.”
You may also chop the chicken into bite-sized pieces if you have small kids. It’s interesting to note that we do not, whereas many Japanese home chefs chop their chicken into bite-sized pieces.
You can use a Japanese cutting method called “sogigiri” to split food into smaller pieces. Slice the chicken while holding the knife at an angle almost parallel to the cutting board. By flattening the piece, you may increase the chicken’s contact area and cook it more quickly and uniformly.
Finally, remember that they use chopsticks to consume chicken katsu in Japan. To avoid having to cut at the table, be sure to chop into smaller pieces either before or after frying.
The Chicken Katsu egg mixture benefits from a modest amount of oil added to assist the meat sticking to the flour and panko. Some people thin the thick egg mixture using milk or water, but a little oil also thins the Chicken Katsu egg mixture while accomplishing the task.
I won’t advise using regular breadcrumbs because they are very different from Japanese panko.
Japanese breadcrumbs, known as panko, are thinner and crispier. It produces the type of crust you can almost hear as you take a bite into it and is the key to extremely crispy Chicken katsu. Nothing beats that, so again, don’t use regular breadcrumbs for this recipe!
When you cover the chicken breast with flour, shake off any extra. The ease with which the breading falls off your meat may be due to too much flour.
If you enjoy the panko’s texture, you might wish to add extra to the chicken katsu. When I was nine years old and assisting my grandma, I used to believe the same thing. I didn’t trust her when she said that all the extra panko would simply fall off into the oil (because I wasn’t the one doing the deep-frying).
However, cooking is a skill; adding more doesn’t always work. All those extra panko crumbs would land in your hands once you removed them from the hot oil. It isn’t worthwhile.
Use your hand to press the panko into place gently; if any panko comes off, let them go. Later, we’ll concentrate on deep-frying advice for Chicken Katsu.
Tonkatsu, or So-su in Japanese, is the name of the sauce that is served with Chicken Katsu. Tonkatsu Sauce, basically a richer and sweeter variation of Worcestershire sauce, is what in Japan refers to when they say so-su, or “sauce.”
The finest sauce to pair with Japanese deep-fried foods is tonkatsu sauce, which has a tangy and rich flavor from veggies and fruits. Tonkatsu sauce is frequently offered alongside Korokke, another amazing Japanese dish.
Making this sauce from scratch at home is uncommon since it takes a long time to simmer the fruits and veggies. Bulldog brand tonkatsu sauce is the most widely used brand, and we often get it online.
But no worries, I’ve prepared homemade tonkatsu sauce using readily accessible everyday ingredients for those of you who do not have access to tonkatsu sauce.
Tonkatsu, Ebi Fry, Korokke, and other panko-breaded fried delicacies are frequently served in Japan over a side of finely shredded cabbage. You can chop the cabbage into tiny slices with a sharp knife, but my grandma showed me how to use this fantastic mandolin slicer, which produces fluffy shreds of cabbage.
You may add your preferred salad dressing or sprinkle tonkatsu sauce over the cabbage. To balance the tonkatsu sauce, I nearly always use Japanese sesame dressing since it is light and creamy.
Let me start by saying that deep-frying is not as scary as it appears. Once you master the method, you can cook up additional delectable katsu dinners that will satisfy even the pickiest eaters. Every Japanese home cook prefers Deep-frying for this reason.
These three recommendations will help you cook these crunchy, juicy chicken katsu at home.
Although deep-frying food might be challenging, if done correctly, the dish really tastes light and not at all oily. Deep frying requires work to become comfortable with, but it’s a useful skill to have to increase your range of culinary alternatives.
For two to three days, chicken katsu can be stored in the refrigerator in an airtight container.
Reheating the breaded chicken in the oven or toaster oven is the only method to restore its crispiness. Never reheat in the microwave.
Every time I double a recipe, I freeze the extra and use it for another supper or the kids’ meals. The chicken should be well cooled after deep frying before being placed in an airtight container to freeze.
Whenever it’s time to serve, warm the frozen chicken katsu on a baking sheet in a 350°F (176°C) oven for 15 to 20 minutes before dipping it in Tonkatsu sauce.
Yeah! You may bake the chicken katsu in the oven if you still desire to keep your cooking oil-free. The panko is pre-toasted in my recipe for baked chicken katsu.
The panko will start out well-browned and crispy in this manner. The outside of your baked chicken katsu is light and crispy, like a deep-fried version.
All you need is a boxed cake mix, butter, eggs, and chocolate chips to make Lazy Chocolate Chip Cookie Bars. So delicious and soft! The easiest cookies you’ll ever make are these lazy chocolate chip cookie bars! Nothing beats a chocolate chip cookie with a Read More
Depending on your preference, this venison burger meal can be made on the stovetop or the grill. I gave each of them directions. I have included cooking durations and internal temperatures to assist you in achieving your ideal level of doneness! My friend likes his venison burgers Read More
Kluski Noodles are a style of egg pasta popular in Poland. They’re produced with wheat flour dough that hasn’t been leavened and is blended with eggs before being boiled. This type of noodle is commonly seen in a variety of Polish soups.
If you love Polish recipes, you can check out these Original Polish Paczki Recipe and Homemade Polish Cabbage Pierogi Recipe!
The ingredients and process for creating kluski noodles and egg noodles are nearly identical, except that kluski egg noodles require more eggs. A standard kluski egg noodle recipe calls for two eggs for every cup of flour. So, you use four eggs to make two cups of flour. To create egg noodles, multiply the number of eggs by the number of cups of flour.
Yes, absolutely! To begin, follow the directions until the kluski dough is cut into noodle forms.
Put the kluski dough in a sealed container and refrigerate until ready to cook if you intend on making the noodles in the next two to three days.
Place the uncooked kluski noodles in a freezer-friendly bag and freeze them if you don’t plan on cooking them within the next 2-3 days. Raw kluski noodles can be frozen for up to three months.
You might also like this recipe: Air-Fryer Kielbasa – Polish Sausage Recipe.
You can use gluten-free flour instead of all-purpose flour if necessary. Please note that using gluten-free flour will change the consistency of your kluski noodles somewhat, but they should still be tasty!
This recipe yields approximately 1 pound (400-450 g) of cooked Kluski Egg Noodles. That’s not much, but it’s plenty to go with four soup dishes. If you have extra guests to serve, feel free to double or triple this recipe.
No, you should be able to find all of the ingredients at any grocery shop.
If you can get “00” flour (sometimes known as “pasta flour”), use it instead of standard all-purpose flour in the dish.
A big cutting board (preferably a pasta/pastry board), rolling pin, sharp knife, and a large cooking pot (I use a 3-quart/3-liter saucepan) are all required. Using a stand mixer and a pasta maker is optional, although they make the procedure go more smoothly.
Hearty, chewy, and comforting, Kluski noodles are perfect in soups, stews, or as a pasta base for your favorite sauce. This simple dough comes together with just a handful of pantry staples—no special equipment required!
1½ cups (180g) all-purpose flour
⅓ tsp salt
1 tbsp clarified butter (or canola/olive oil)
1 large egg
2 egg yolks
Make the Dough:
In a large mixing bowl, combine the flour and salt. Make a well in the center.
Add the whole egg, egg yolks, and clarified butter (or oil) into the well.
Use a fork to gently mix, gradually pulling flour into the wet ingredients until a shaggy dough forms.
Knead:
Switch to kneading by hand. Knead on a lightly floured surface until the dough becomes smooth, supple, and elastic—about 20–30 minutes (or up to 1 hour if you’re taking your time).
If the dough seems dry, add a teaspoon of water; if too sticky, add a bit more flour.
(Stand mixer option: Use the dough hook and knead on low, adding a spoonful of flour as needed until you have a smooth, pliable dough after about 20 minutes.)
Rest:
Shape the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 1 hour (up to overnight).
Roll and Cut:
Dust your work surface with flour. Divide the dough into three pieces; keep the unused pieces wrapped to prevent drying.
Working with one piece at a time, roll the dough as thin as possible using a rolling pin (or a pasta machine, if you have one).
Lightly dust the dough with flour, then roll it up loosely and slice into noodles about ½ inch (1.25 cm) wide.
Unroll the strips and toss gently with a little more flour.
Dry (Optional):
Spread the noodles out on a floured surface or clean towel. Let dry for an hour if you’ll be cooking within two days; then transfer to an airtight container or zip-top bag and refrigerate.
To freeze for later, place the cut, floured noodles in a freezer-safe bag, label, and freeze for up to 2–3 months.
Cook the Noodles:
Bring a large pot (at least 3 quarts/liters) of salted water to a boil.
Add the noodles and stir gently. Lower the heat to a gentle boil and cook, stirring occasionally, until the noodles float to the surface and are tender but slightly firm (about 3 minutes, depending on thickness).
Taste for doneness, then drain in a colander.
Serve:
Enjoy in your favorite soups, with butter and herbs, or topped with sauce, cheese, or sautéed vegetables.
Share the image below to your Pinterest board if you like this Kluski Noodles Recipe!
This convenient and simple Greek Lemon Rice recipe makes four servings of delicious Greek Lemon Rice (also known as Greek Rice Pilaf). This meal is zesty, summery, and filled with flavor from sautéed onions, garlic, Mediterranean herbs, seasonings, and lemons! It’ll be ready in half Read More
After being marinated in a liquid combination with spices and seasoning, London Broil is a wonderfully soft piece of beef that is broiled in the oven. A sumptuous supper that’s simple to prepare! London Broil is a quick, budget-friendly, hands-off supper that’s excellent for weekday Read More
Are you ready for one of the best burritos ever? California Burritos with Spicy Mexican French Fries, carne asada, and all the other ingredients are in my top 10 street foods list!
California Burritos is undoubtedly one the best burritos anywhere in the world. These burritos are filled with Mexican French Fries, tender, marinated Carne Asada, cheese, and salsa.! These California Burritos can also be frozen for a quick and easy dinner. I’m going to include the recipes both for Mexican French Fries and Carne Asada, so you don’t have to go elsewhere for these recipes. 🙂
California Burrito is made with a large tortilla, which is then topped with juicy, marinated, and spice-rubbed, grilled Carne Asada beef. Then, it’s piled high with Mexican Street Fries and filled with cheese, sour cream, and Guacamole. Imagine fiesta, cheesy steak, and potatoes with all the goodies!
I knew I had to make California Burritos as soon as I perfected my favorite carne asada recipe.
Everyone loves Burritos with carne asada, but this variation with Mexican Fries is the most popular version of California Burritos. These burritos are considered the best in San Diego and are an essential part of San Diego’s food culture.
Even if you reside in California, you’re not alone if you’ve never heard of a California Burrito. California burritos emerged in San Diego in the 1980s at one of -Berto’s diners and are distinctly San Diego. The Fresh MXN (previously Santana’s) franchise also claims to be the inventor of the California Burrito, but I’m sticking with -Berto’s.
You can make your own California Burrito recipe at home, regardless of who invented the original California Burrito. It will make your family and friends adore you.
This California Burrito recipe works well with a large to an extra-large flour tortilla. In a smaller shell, you won’t be able to fit everything. I favor extra big tortillas, but unless I order in bulk, I can typically only find large tortillas.
The tortilla size for the burrito range from 10′inch to 12inch in diameter; those are large to extra large ones. When cooking burritos, flour shells are significantly better than corn shells. They’re a lot more durable and therefore hold everything together better.
Skirt steak is most commonly used in California Burrito recipes; however, If you can’t find skirt steak, you can use flank steak instead. For carne asada, these are the two most popular steak selections. If neither of those is available, ribeye would be my third option. It has a lot of texture and is delicious.
It’d be a delectable, flavorful, and juicy choice. When slicing skirt steak, flank steak, or ribeye steak, keep in mind that you should cut against the grain. This dish asks for raw beef cubes to be sliced before cooking. You can cook a skirt or flank whole, but to make it soft, you’ll need to slice it against the grain.
Tortillas: For the complete California Burrito experience, use large flour burrito-sized tortillas. For lesser amounts, you can always divide these burritos in half. Tortilla Land, for example, has raw/uncooked tortillas in the refrigerated section, which I like (I buy mine at a local store). They crisp up beautifully since they are lighter!
Carne asada: Carne asada is one of the main ingredients for California burritos. I’ve included the recipe for the best Carne Asada in this recipe, so you don’t have to look elsewhere! You could use skirt or flank steak, which is marinated in lime juice, orange juice, soy sauce, and a drop of liquid smoke before being rubbed with chili powder, cumin, smoked paprika, garlic, and onions for a delicious, buttered, and dissolve in your mouth feel.
Cheese: Add around 3 cups of cheese, perhaps more, if you want to experiment; I don’t think you’ll go wrong with a bit more. I love to use a blend of pepper Jack and the sharpness of cheddar cheese, but if you don’t have either, use only cheddar.
French fries: seasoned with garlic powder, ground cumin, chipotle pepper, salt, and pepper; the French fries are addictive on their own.
Salsa: For California Burritos, it is almost unimaginable to make without salsa. You can make your salsa with my recipe here or use a store-bought one.
Avocado crème: I make a wonderful Avocado crema with avocados, sour cream, mayonnaise, lime juice, cumin, salt, and garlic powder rather than sour cream and guacamole. It’s one of my all-time favorite sauces. You can substitute guacamole or sour cream if you don’t want to use cream.
There are several parts to these California Burritos, but they are all simple to prepare. While the carne asada is marinating, you may make the avocado crema, French fries, and any other preferred toppings.
Ground cumin, smoked paprika, garlic powder salt, onion powder, chili powder, pepper, and cayenne pepper are mixed in a bowl. Add around 3-4 Tablespoons to a freezer bag, and save the rest for late use.
Next, Low sodium soy sauce, olive oil, orange juice, lime juice, brown sugar, and liquid smoke are mixed in a bowl. Seal the bag after adding the steak and eliminating any excess air. Refrigerate for 5 to 12 hours to marinate.
Next, make the avocado cream. Blend together 2 avocados, mayonnaise, sour cream, lime juice, salt, cumin, and garlic powder until smooth and creamy, and Keep it chilled in the fridge until you’re ready to use it.
Combine sliced potatoes, cornstarch, olive oil, and seasonings in a mixing bowl. Distribute potatoes equally on a prepared baking sheet and bake for twenty minutes, and toss, stir, and rearrange fries in a single layer on a baking sheet and bake for another ten min. Broil the French fries till brown and crispy if you prefer crispier fries.
Grill the pineapple until lightly browned and caramelized; it should take 7-8 minutes. Remove the cores from the pineapple and chop it up. (Grill pineapple alongside carne asada if you have room on your grill.) Next, grill previously marinated and rubbed Carne asada for 6-7 minutes on each side or until an internal temperature reads 135-140 F for medium and around 130F for medium-rare.
The length of time on the grill depends depend on the thickness of your steak and the amount of doneness you desire. Wrap your extra-large tortillas in foil and put them in a preheated oven (350F) for ten minutes to make them warm and flexible (this is just a recommendation).
To assemble your California Burrito, start with the carne asada in the middle of each burrito, then add fries, cheese, avocado crème, salsa, and finally, pineapple. The top and bottom folds are folded in, and the burrito is rolled securely.
Optional: Lightly coat a skillet with olive oil and cook over medium-high heat to brown burritos. One at a time, add burritos, rotating as each side goes golden.
To taste, top tortillas with more salsa, avocado cream, and hot sauce if you like.
Make California Burritos ahead: If you transfer the crème to an airtight container and place a piece of plastic wrap directly on the surface of the crème before applying the lid, the avocado crema may be made and stored in the refrigerator for up to 3-4 days. The oxidation/browning that occurs when the surface of the dip/avocado comes into touch with air will be delayed as a result of this.
Also, French Fries can be cooked ahead of time and preserved in an airtight container in the fridge, but they will lose their crispiness; however, they could be reheated in the air fryer.
Don’t marinate for too long: Because the carne asada marinade is so acidic, you won’t want to leave the steak in it for as long as you would in a marinade with less citrus. If you leave the meat to marinade for more than 12 hours, the muscle fibers will break down and become gooey.
On the other hand, be sure to marinate carne asada enough; this will bring an explosion of flavors to your taste buds.
Cool the filling: If you don’t let the carne asada and French fries cool, the tortillas will become soggy. Assemble the burritos according to the instructions. Wrap individual burritos in foil to keep them warm—freeze burritos on a baking sheet in a single layer.
This will allow them to freeze more quickly and avoid being squashed. Fill a big freezer-friendly bag halfway with frozen burritos, remove any excess air, and seal—freeze burritos for up to three months in advance.
Share the image below to your Pinterest board if you like this California Burrito Recipe!
You can pan-sear carne asada, but your steak won’t fit unless you have a huge grill pan, in which case you’ll need to chop it in half and cook it in two batches.
Today we’re making a meat jelly recipe, yay! In our household, the holiday season, particularly Christmas, are a time to bring the entire extended family around the table and enjoy delectable seasonal foods. One of them, in my opinion, is the best meat jelly recipe. Read More
