🤙Chicken Katsu Noodle Bowl🤙. The channels you actually enjoy don't always intentionally appear. This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken.
Crispy chicken katsu served with savory sauce and eggs over rice, this Chicken Katsudon (Chicken Cutlet Rice Bowl) is a typical lunch enjoyed by all ages in Japan.
Katsu - Chicken Katsu, Tonkatsu (pork), and Gyukatsu(beef) all work for this recipe and can be substituted How to make Chicken Katsudon.
If you are using leftover chicken katsu, you can skip ahead a few steps Donburi (丼) is a type of large ceramic bowl usually used to serve rice or noodles.
You can have 🤙Chicken Katsu Noodle Bowl🤙 using 30 ingredients and 8 steps. Here is how you achieve it.
Ingredients of 🤙Chicken Katsu Noodle Bowl🤙
- You need of Noodle Ingredients.
- You need of Chow mein noodles.
- You need 2 of chicken breast, pounded thin-ish.
- Prepare 2 cups of shredded napa cabbage (I used regular cabbage today).
- It's 1 of red or yellow bell pepper, sliced thin.
- You need 1 of zucchini, sliced thin.
- Prepare 1 of shredded carrot.
- You need 1.5 cups of panko breadcrumbs.
- You need 2 of eggs beaten.
- Prepare 1.5 cup of flour.
- It's 3/4 cup of oil for frying.
- Prepare of Lime (optional).
- Prepare of Katsu sauce/drizzle.
- It's 2 tbsp of ketchup.
- Prepare 2 tsp of Worcestershire sauce.
- It's 2 tsp of hoisin.
- You need 1.5 tsp of oyster sauce.
- You need .5 tsp of water (to loosen it up a bit).
- You need .5 tsp of rice wine vinegar.
- You need of Noodle Sauce.
- It's 1/4 cup of soya sauce.
- You need 2 tbsp of hoisin.
- You need 1 tsp of sriracha.
- You need 1 tsp of sesame oil.
- You need 2 cloves of garlic, minced.
- Prepare 1 tbsp of fresh grated ginger.
- You need 2 tbsp of water.
- You need 2 tbsp of sweet soya sauce.
- You need .5 tsp of chili oil.
- Prepare 1 tbsp of brown sugar.
Tonkatsu Tofu Noodle Bowl. with bok choy and carrots. Stir noodles, katsu sauce, half the gochujang, ¼ cup pasta cooking water, ¼ tsp. salt, and a pinch of pepper into. To assemble, place the hot rice, coleslaw and then sliced chicken tenders into bowls. Drizzle with katsu sauce and mayonnaise.
🤙Chicken Katsu Noodle Bowl🤙 step by step
- Mix all the ingredients for the katsu sauce and set aside.
- Mix together ingredients for the noodle sauce and set aside.
- Beat chicken breast thin,season with salt and pepper, dredge in flour, the in your 2 heated eggs, then into your panko breadcrumbs (set aside 5 min just to allow breadcrumbs time to meet the chicken and become friends lol).
- In a large wok, fill with water.. bring to boil and boil your noodles for 5 min. Drain the noodles in colander and let sit while you cook the veg..
- In large pan, add oil and brown your chicken breast on both sides, cook through OR you can finish cooking the chicken through by placing in a 400°F oven for 10 min to ensure chicken is cooked through..
- In the screaming hot wok (the one you used for noodles above), add 1/4 of your noodle sauce and toss in all your veggies. Cook veggies for 5-8 min (cook through but still remaining crisp).
- Toss your noodles into the wok. Add the remaining of your noodle sauce and toss.so.that everything is combined cooking for another 5 min or so..
- To serve: place noodles in a bowl, cut up your chicken breast into slices. Top/ drizzle with as much katsu sauce as you want and ENJOY♡♡ *** I squeezed a little bit of fresh lime juice on mine just for that citrus hit... optional but recommended ***.
Chicken katsu, fried chicken cutlets, are an obsession for chef Roy Choi of Kogi BBQ in Los Angeles. The simple recipe is made with only five ingredients. Both lager and sparkling wine pair well with fried chicken because their crispness cuts through the richness. Serve this katsu with Kona Brewing Co.'s. The chicken noodle bowls are finished with a simple rice vinegar dressing seasoned with ginger, and garnished with fresh mint, cilantro, scallions, and chopped peanuts. (Many bún recipes use lime in the dressing, but I like squeezing fresh lime over the top instead.) You get crunch and sweetness, a hit of.
