Mini chicken katsu recipe

Mini chicken katsu recipe

By

Perfect as a canape, these mini chicken katsu rice patties will be a hit at your next party.

The ingredient of Mini chicken katsu recipe

  1. 1 cup sushi rice, rinsed, drained
  2. 1/4 cup sushi seasoning
  3. 1 egg
  4. 1/2 cup panko breadcrumbs
  5. 200g chicken schnitzel, uncrumbed, cut into 12 pieces
  6. Vegetable oil, for shallow-frying
  7. 1/2 nori sheet, cut into 12 x 3cm pieces
  8. 2 tablespoons drained pickled ginger
  9. 1 green onion, thinly sliced diagonally
  10. 1/4 cup Kewpie mayonnaise
  11. 1/2 teaspoon sesame seeds, toasted

The instruction how to make Mini chicken katsu recipe

  1. Place rice and 1 1/2 cups water in a saucepan over medium-high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Cook, covered, for 15 minutes or until tender. Stand, covered, for 5 minutes. Stir in seasoning. Spread over a large tray. Cool for 15 minutes.
  2. Using damp hands, shape rice into 12 patties (about 2 1/2 tablespoons per pattie).
  3. Whisk egg in a shallow bowl. Season with salt and pepper. Place breadcrumbs in a separate shallow bowl. One at a time, dip chicken pieces in egg, then press in breadcrumbs to coat. Place on a large plate.
  4. Add enough oil to a large heavy-based frying pan to come 1cm up side of pan. Heat over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until golden and cooked through. Drain on paper towel.
  5. Place rice patties on a serving platter. Top with nori, chicken, ginger and onion. Drizzle with mayonnaise and sprinkle with sesame seeds. Serve.

Nutritions of Mini chicken katsu recipe

fatContent: 183.074 calories
saturatedFatContent: 8.1 grams fat
carbohydrateContent: 1.1 grams saturated fat
sugarContent: 20.9 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 6.4 grams protein
sodiumContent: 29 milligrams cholesterol

You may also like