Crispy katsu chicken with braised eggplant and quick

A dive into the flavorful world of Crispy katsu chicken with braised eggplant and quick accompaniments, a dish that’s both savory and unforgettable. This guide provides a step-by-step approach to create this classic dish in the comforts of your own kitchen, ensuring you get that perfect crunch every time. Enjoy!

Ingredients for Crispy katsu chicken with braised eggplant and quick :

• 2 chicken breasts
• 1 cup panko breadcrumbs (250 ml)
• 1 large eggplant, sliced into 1/2 inch rounds
• 1/4 cup soy sauce (60 ml)
• 2 tsp ginger, minced (10 ml)
• 2 garlic cloves, minced
• 2 cups vegetable oil (500 ml) for frying
• Salt and pepper, to taste

Preparation Time:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total: 50 minutes

Serves:

• Serves 2

Nutritional Facts per Serving:

• Calories: 560
• Protein: 40g
• Carbohydrates: 40g
• Fats: 28g
• Sugars: 5g
• Sodium: 980mg

How to Prepare Crispy katsu chicken with braised eggplant and quick :

1. Begin by seasoning your chicken breasts with salt and pepper.
2. Dip each chicken piece into a beaten egg mixture, ensuring even coating.
3. Roll the chicken in panko breadcrumbs, pressing slightly to adhere.
4. In a large frying pan, heat vegetable oil over medium-high heat.
5. Once hot, place the chicken into the pan, frying each side until golden brown and cooked through.
6. For the braised eggplant, start by heating a bit of oil in a separate pan.
7. Add in minced ginger and garlic, sautéing until fragrant.
8. Introduce sliced eggplant to the pan, stirring regularly.
9. Add soy sauce, allowing the eggplant to soak up the flavors and cook until soft and slightly caramelized.

Tips:

1. For an extra crunch on your chicken, double dip in egg and breadcrumbs.
2. Always ensure the oil is hot before frying to avoid soggy chicken.
3. Don’t overcrowd the pan; fry in batches if necessary.
4. To check if the chicken is done, the internal temperature should reach 165°F (74°C).

Serving Suggestions:

• Slice the crispy katsu chicken and place it on a plate.
• Serve alongside the braised eggplant.
• A side of steamed jasmine rice can complement the flavors perfectly.
• Garnishing with spring onions or sesame seeds adds color and an extra layer of flavor.

Crispy katsu chicken with braised eggplant is an Asian-inspired dish that brings the perfect balance of crunchy textures with the softness of well-cooked eggplant. Ideal for those who wish to explore different cuisines, it promises a journey of flavors in every bite. This recipe is not just about creating a dish; it’s about crafting an experience. So, next time you’re looking to impress or simply enjoy a meal that’s out of the ordinary, give this Crispy katsu chicken with braised eggplant a shot. Your palate will thank you!

CRISPY KATSU CHICKEN WITH BRAISED EGGPLANT AND QUICK

A dive into the flavorful world of Crispy katsu chicken with braised eggplant and quick accompaniments, a dish that’s both savory and unforgettable. This guide provides a step-by-step approach to create this classic dish in the comforts of your own kitchen, ensuring you get that perfect crunch every time. Enjoy!

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Nutritions

Nutrition Facts

CRISPY KATSU CHICKEN WITH BRAISED EGGPLANT AND QUICK

Amount per Serving

Calories

560

% Daily Value*

Fat

 

28

g

43

%

Sodium

 

980

mg

43

%

Carbohydrates

 

40

g

13

%

Sugar

 

5

g

6

%

Protein

 

40

g

80

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 chicken breasts
• 1 cup panko breadcrumbs 250 ml
• 1 large eggplant sliced into 1/2 inch rounds
• ¼ cup soy sauce 60 ml
• 2 tsp ginger minced (10 ml)
• 2 garlic cloves minced
• 2 cups vegetable oil 500 ml for frying
• Salt and pepper to taste

Instructions

• Begin by seasoning your chicken breasts with salt and pepper.
• Dip each chicken piece into a beaten egg mixture, ensuring even coating.
• Roll the chicken in panko breadcrumbs, pressing slightly to adhere.
• In a large frying pan, heat vegetable oil over medium-high heat.
• Once hot, place the chicken into the pan, frying each side until golden brown and cooked through.
• For the braised eggplant, start by heating a bit of oil in a separate pan.
• Add in minced ginger and garlic, sautéing until fragrant.
• Introduce sliced eggplant to the pan, stirring regularly.
• Add soy sauce, allowing the eggplant to soak up the flavors and cook until soft and slightly caramelized.

Notes

TIPS:

1. For an extra crunch on your chicken, double dip in egg and breadcrumbs.
2. Always ensure the oil is hot before frying to avoid soggy chicken.
3. Don’t overcrowd the pan; fry in batches if necessary.
4. To check if the chicken is done, the internal temperature should reach 165°F (74°C).

SERVING SUGGESTIONS:

• Slice the crispy katsu chicken and place it on a plate.
• Serve alongside the braised eggplant.
• A side of steamed jasmine rice can complement the flavors perfectly.
• Garnishing with spring onions or sesame seeds adds color and an extra layer of flavor.