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Japanese Tori Menchi Katsu | Crispy Chicken Cutlets
(0)
35 min
Under an hour
Knuspr-Küche
Ein beliebter Streetfood-Klassiker aus Tokio: Außen unvergleichlich kross in luftiges Panko gehüllt, innen herrlich saftig und würzig mit frischem Ingwer, Zwiebeln und Sesamöl. Frisch ausgebacken, serviert mit feinem Weißkohl und süß-würziger Katsu-Sauce.
Preparation method
Preparing the Katsu Mixture
Finely mince the yellow onion, garlic cloves, and fresh ginger. Gently sauté in a small pan with one teaspoon of vegetable oil for about 3–4 minutes until the onions are soft and aromatic. Then let cool briefly.
Place the minced chicken into a large bowl. Add the sautéed onion-ginger mixture, 20 ml of soy sauce, dark sesame oil, fine table salt, and ground black pepper. Knead everything thoroughly by hand or with a spoon until a slightly sticky, homogeneous meat mixture forms.
Divide the mixture into 4 equal portions. Shape each portion by hand into an oval cutlet patty about 1.5–2 cm thick. Lightly toss the meat back and forth between your palms to remove any air pockets.
Chef's tip
Ice-cold cabbage trick: Soaking the finely shredded white cabbage in ice water for 5 minutes makes it wonderfully crisp and softens any harsh, bitter notes – exactly as served in traditional Japanese katsu restaurants.
Air fryer preparation: For a lower-fat version, spray the breaded Menchi Katsu on both sides with a little vegetable oil and cook in the air fryer at 190 °C for about 12–14 minutes, turning once halfway through.
30 min
Under an hour
