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 🙂
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.
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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. 🙂
In a small bowl, mix the cumin, garlic powder, smoked paprika, salt, chili powder, onion powder, black pepper, and cayenne pepper.
Set aside 3 tablespoons of the spice mix for the marinade. Keep the rest for rubbing on the steak before cooking.
In a large zip-top bag or shallow dish, whisk together the olive oil, soy sauce, orange juice, lime juice, brown sugar, liquid smoke, and 3 tablespoons of the spice mix.
Add the steak and turn it until fully coated. Seal the bag or cover the dish, then refrigerate for at least 3 hours, or up to 12 hours.
Remove the steak from the marinade and pat it dry with paper towels.
Mix the remaining spice mix with 2 teaspoons of olive oil to make a thick rub. Spread it over both sides of the steak, then let the steak sit at room temperature for 30 minutes before cooking.
Preheat an outdoor grill to medium-high heat and lightly oil the grates.
Grill the steak for 5–6 minutes per side, or until it reaches 130°F to 135°F for medium-rare. Cooking time will depend on the thickness of the steak.
Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain.
To cook the steak indoors, heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
Sear the steak for 6–9 minutes per side, or until cooked to your preferred doneness. If the steak is too large for the pan, cut it in half and cook it in batches.
Let it rest for 10 minutes, then slice thinly against the grain.
Add the avocados, sour cream, mayonnaise, lime juice, and salt to a blender or food processor.
Blend until smooth, then refrigerate until ready to use.
Cook the French fries until crispy and set them aside.
Grill the pineapple slices for 7–9 minutes per side, or until lightly browned and caramelized. Chop the grilled pineapple into smaller pieces.
Wrap the tortillas in foil and warm them in a 350°F oven for about 10 minutes, or until soft and flexible.
Place sliced carne asada in the center of each tortilla. Add crispy fries, shredded cheese, avocado cream, salsa, and grilled pineapple.
Fold in the sides, then roll tightly into a burrito.
For a crispier burrito, heat a lightly oiled skillet over medium-high heat.
Place each burrito seam-side down and toast for 1–2 minutes per side, until golden.
Serve warm with extra salsa, avocado cream, or hot sauce.
Love these carne asada burritos? Save the image below to your Pinterest board so you can come back to this recipe anytime.
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
