![]() ![]() Saveįinally, we stir in a cornstarch slurry, so it clings well to the chicken. Except for green onions, this sauce does not pair well with other types of herbs. We prefer our sauce with a kick of heat, so we added pepper, paprika, and Sriracha to the mix. Our final main component is Worcestershire sauce, adding a touch of umami and smoky flavor. It can be either vinegar or ketchup, but since we’re going for a brown sauce, ketchup is the best choice. Next, a light touch of acidity to play with the palate’s desire for more of the same. If you’re into the cuisine, we highly suggest keeping a Japanese soy sauce in your pantry because its fragrance really sets it apart from other types of soy sauces. Most Japanese sauces are formulated with soy sauce and sugar. Katsu Sauce for Chickenĭespite the many variations this sauce comes in, it has an easy-to-grasp core formula that you can use to build your very own version. All of this can be skipped since most of the flavor lies in the sauce, but the more the merrier. This item is relatively easy to find, and it’s crucial in achieving that crunchy, appealing finishing product.īefore going through the breading station, we season the meat with salt, garlic powder, and paprika. In terms of the breading station, it is pretty much similar to regular fried chicken but instead of regular breadcrumbs, we use Panko breadcrumbs. You can also choose chicken tenders for a softer, juicier texture. Our air fryer chicken katsu recipe calls for: Saveįor the sake of simplicity, we chose chicken breasts because they are ready to cook once unpacked - no deboning, trimming, or skinning needed. We only use data from USDA’s food database, so a high level of accuracy is assured. Specifically, one serving of our air fryer chicken katsu recipe provides you with 500 calories, 2.4 g saturated fats, and 590 mg sodium. The dipping sauce is carefully formulated, guaranteeing both a great taste and a healthy sodium level.We use chicken breasts for this dish: the meat cut with the least amount of saturated fats. ![]() By reducing the cooking time and using only a little oil, we can significantly reduce the levels of this substance in our foods.īesides calories, we also keep our eyes closely peeled on the saturated fats and sodium levels, and take appropriate measures: This eliminates the risk of overconsuming calories, hence, reducing the risk of unwanted weight gain.įried foods often come with acrylamide, a substance labeled ‘likely to be carcinogenic to humans’ born from cooking starch in fat for too long. Although it’s not exactly healthy to consume fried dishes on a daily basis, we’ve adjusted this dish to make it a little healthier.įirst of all, we strictly control the amount of fat used to fry the chicken. ![]()
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