Have you ever ever heard of rooster katsu? It’s a Japanese dish that features crispy and flaky rooster cutlets. When paired with a wholesome dipping oil, just like the one I put collectively for this recipe, rooster katsu is a filling meal that’s loaded with protein and wholesome fat.
I like cooking up natural rooster recipes, and in case you are searching for a crunchy chunk, you’re going to like this rooster katsu.
What Is Rooster Katsu?
Rooster katsu is a Japanese dish that’s made with skinny items of crispy, fried rooster. The time period “katsu” means cutlet. Yow will discover katsu completed with quite a lot of meats, together with rooster, pork and seafood.
Historically, rooster katsu is made by frying rooster cutlets with all-purpose, white flour, eggs, panko breadcrumbs and vegetable oil. Panko may be very in style in Japanese cooking, and it’s recognized to make for notably crispy cutlets as a result of it’s lighter and flakier than common breadcrumbs. The bigger flakes soak up much less oil and offer you that desired crispy texture, however like most breadcrumbs in the marketplace at the moment, panko is made with processed white bread.
For my rooster katsu, I take advantage of gluten-free crackers which are floor into fantastic crumbs as an alternative of panko or breadcrumbs which are made with refined carbohydrates.
When dredging the rooster, I take advantage of cassava flour as an alternative of all-purpose flour as a result of it’s gluten-free and made by grating and drying cassava root, which is often known as yuca. Cassava flour is one in every of my favourite gluten-free flours as a result of it’s additionally nut- and grain-free, making it simply digestible for most individuals.
And to fry my rooster katsu, I take advantage of avocado oil as an alternative of typical processed oils. Avocado oil is made by urgent the fleshy pulp that surrounds the avocado pit. It’s stuffed with wholesome fat and has a excessive smoke level, which is admittedly necessary if you’re frying meals. It’s essential to use oils which have the next smoke level as a result of oils can lose their construction and create damaging compounds after they attain a sure temperature.
So in case you’re searching for a recipe that provides you that crispy, flaky texture of conventional rooster katsu, however doesn’t include gluten and/or hydrogenated oils, attempt my recipe. It’s easy and serves as an important supply of protein and wholesome fat, too.
Make Rooster Katsu
Alright, to start out making ready this rooster katsu, I like to combine the dipping oil first. That is actually easy. In a small bowl or container, combine one tablespoon of Dijon mustard, 4 tablespoons of coconut aminos and two tablespoons of sesame oil.
Combine these substances till they’re well-combined. Then set your dipping oil apart till you’re able to eat your rooster katsu.
In a big pan over medium warmth, heat avocado oil whilst you transfer onto the subsequent steps. Subsequent, get able to dredge your rooster cutlets. In cooking, dredging meat or greens implies that you’re coating them when moist with a dry ingredient, like flour and breadcrumbs, earlier than cooking them.
You want three substances for dredging your rooster cutlets, so take out three medium-sized bowls for this. One bowl is for one cup of cassava flour with one teaspoon of sea salt added to it, the opposite will get 4 whisked eggs and the final bowl is for 2 cups of gluten-free crackers which are floor into fantastic crumbs.
Begin by protecting your rooster cutlet with the cassava flour — protecting all sides of the cutlet evenly. Then dip it into the eggs.
Then end it off by coating the cutlet with the bottom crackers.
After you have repeated this course of for the pound of rooster cutlets, they’re able to be fried.
When your oil is heated, add in two cutlets at a time, or as many that may match into the pan. Fry either side of the cutlets till they’re golden brown and the inside temperature reaches 165 levels Fahrenheit. This could take about 10–quarter-hour.
And identical to that, you’ve gotten crispy, crunchy and scrumptious rooster katsu. Dip your rooster into your already making ready dipping oil, and also you’re able to go! Take pleasure in!
Different Nice Rooster Dishes from Completely different Cultures
Rooster katsu is a Japanese dish that features crispy and flaky rooster cutlets. Right here it’s paired with a wholesome dipping oil, and you can too add in some sautéed bok choy or kale.
- 2 tablespoons avocado oil
- 1 pound skinny rooster cutlets
- 1 cup cassava flour
- 4 eggs, whisked
- 2 cups gluten-free crackers, floor into fantastic crumbs
- 1 teaspoon sea salt
- 1 tablespoon Dijon mustard
- 4 tablespoons coconut aminos
- 2 tablespoons sesame oil
- In a small bowl or container, combine Dijon, coconut aminos and sesame oil, then put aside.
- In a big pan over medium warmth, heat avocado oil whilst you transfer onto the subsequent steps.
- Place the eggs, cassava and crackers in three separate bowls giant sufficient to dredge the rooster.
- Add salt to the cassava and stir till well-combined.
- Dredge the rooster cutlets one-by-one on all sides, on this order: cassava, eggs, crackers.
- With tongs, place dredged rooster cutlets into heated oil within the pan.
- Fry either side till rooster is golden brown and inside temperature reaches 165 levels F., about 10–quarter-hour.
- Serve with dipping oil and elective veggies.
- Prep Time: 10 min
- Cook dinner Time: 15 min
- Class: Major Dishes
- Methodology: Frying
- Delicacies: Japanese
- Serving Dimension: 1 serving (213g)
- Energy: 427
- Sugar: 0.8g
- Sodium: 404mg (27% DV)
- Fats: 16.5g
- Saturated Fats: 3.3g
- Unsaturated Fats: 11.8g
- Trans Fats: 0g
- Carbohydrates: 24.9g
- Fiber: 1.1g
- Protein: 42.1g
- Ldl cholesterol: 207mg