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Japanese Tori Korokke | Crispy Chicken Croquettes
(0)
45 min
Under an hour
Knuspr-Küche
Knusprige japanische Hähnchen-Kroketten (Tori Korokke) – der beliebte Streetfood-Klassiker aus zart gewürztem Hähnchenhackfleisch, gedünsteten Zwiebeln und samtigem Kartoffelpüree in goldbraunem Panko-Mantel.
Ingredients
Preparation method
Preparing the potato mixture
Peel the floury potatoes, cut into even pieces, and cook in boiling salted water for about 15 to 20 minutes until tender. Then drain thoroughly, return to the warm pot, and let the steam evaporate briefly. Finely mash the potatoes while still hot with butter, 1 tsp fine table salt, and 0.5 tsp black pepper.
Finely dice the yellow onion. Heat a little vegetable oil in a pan and sauté the diced onion until translucent. Add the minced chicken and fry while stirring until crumbly and cooked through. Season with 2 tbsp soy sauce and the remaining pepper, let reduce briefly, and remove from the heat.
Fold the browned chicken meat along with its cooking juices into the mashed potatoes and mix thoroughly. Season the mixture to taste and let cool for about 15 minutes so that it is easy to shape.
Chef's tip
Panko secret: Japanese panko provides an incomparably light, airy crispness. Only press the breadcrumbs on gently when breading.
Air fryer alternative: Lightly brush or spray the breaded korokke with vegetable oil and bake in the air fryer at 200 °C for approx. 12–15 minutes until golden brown all over.
30 min
Under an hour
