Cooking Famous Chicken Katsu Is Also Easy With This Recipe

Chicken katsu is a lot we encounter everywhere. Many fast food outlets serve food and serve it with mayonnaise sauce or variations. However, the most convenient if the sauce remains primarily to Japanese tastes. Go food Recipe will explain how to easily make this chicken katsu.

  
Ingredients:

• 4 pieces of chicken breast filet 150 g
• 2 eggs
• 2 tablespoons thinly sliced green onion
• 100 g bread flour
• Cooking oil to taste
• Marinade, mix until blended:
• 2 tablespoons shoyu / soy sauce
• 2 tablespoons mirin / sweet orange juice
• 2 cloves garlic, grated.
• 1 teaspoon pepper powder

Sauce:

• 100 ml dashi / broth fish
• 4 sedndok eat mirin / sweet orange juice
• 2 tablespoons soy sauce
• 2 teaspoons grated ginger
• 2 teaspoons grated horseradish, if any
• 2 teaspoons cornstarch

Complement:

• 100 g green cucumber, cut into thin matchstick shapes
• 50 g lettuce, thinly sliced
• 50 g carrots drawstring

How to make:

1. Mix the chicken with the marinade. Let stand 30 minutes until, to allow the flavors to infuse.
2. Beat the eggs with a fork until blended. Add green onions and stir well.
3. Roll the chicken with bread flour, dip into beaten eggs evenly. Roll again in bread crumbs until blended. Store in the refrigerator for 2-4 hours in order to dry lining.
4. Sauce: Mix dashi / broth, mirin / replacement, soy sauce, grated ginger, grated horseradish, and cornstarch and stir well. Cook until boiling, remove from heat.
5. Heat the cooking oil over medium heat, chicken fried layered bread crumbs soaked in oil until browned on both sides dry, remove and drain.
6. Serve with sauce Chicken Katsu. Include cucumber, lettuce, and carrots.

Kung Pao Chicken Is Really Exquisite

Kung Pao chicken is a very popular Chinese dish. It traditionally consists of chicken, vegetables, peanuts and dried chili peppers. Beef, pork, shrimp or tofu may be used instead of chicken. In this recipe, the diced chicken is first marinated and then stir-fried with garlic. The vegetables are separately stir-fried in seasoned oil and then combined with the chicken. The dish is finished off with the sauce and peanuts. The result is a moist, flavorful chicken dish with sauce that has a tangy kick to it.

Ingredients:

• 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons oyster sauce
• 1 teaspoon cornstarch
• 3 tablespoons vegetable oil
• 4 small dried red chilies, for mild or 8 dried red chilies for spicy
• 4 cloves garlic, chopped
• 2 stalks celery, diced
• ½ red bell pepper, diced
• 1(8oz) can sliced bamboo shoots, drained
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1/3 cup roasted peanuts

Sauce:

• ¼ cup balsamic vinegar
• ¼ chicken broth
• 3 tablespoons Chinese rice wine or dry sherry
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons chili garlic sauce
• 2 teaspoons sugar

Instructions:

1. Combine oyster sauce and cornstarch in a bowl. Stir to coat chicken well. Let stand for 10 minutes.
2. In another bowl, combine all sauce ingredients. Set aside.
3. Place a skillet or wok over high heat. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook until fragrant, about 10 seconds.
4. Add chicken and stir-fry for 3-5 minutes or until no longer pink. Transfer into a plate and set aside.
5. Using the same skillet, add remaining 1 tablespoon oil. Add garlic and cook, stirring until fragrant, about 10 seconds.
6. Add celery, bell pepper and bamboo shoots; stir-fry for 2 minutes.
7. Return chicken and chilies to the skillet; stir-fry for 1 minute.
8. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
9. Transfer to a serving plate and serve with steamed rice.

There Are The Top 5 Types Of Chinese Noodles

Chinese noodle diet is broad and profound, the category is numerous. To summarize Chinese five big noodle diet, they are Shanxi sliced noodles, Sichuan noodles with peppery sauce, Beijing noodles with soybean paste, Hubei hot-dry noodles, Shandong i-fu noodles.

Chinese Noodles: Beijing Noodles with Soybean Paste

Beijing noodle with soybean paste is one of the most extremely unique traditional noodles in Beijing. In the hot summer, a bowl of noodles with soybean paste, with various pickles, not only very delicious, the nutrition is also very rich. But the content of oil and salt is too much, the patients with high blood pressure and high cholesterol should eat less soybean paste.

Chinese Noodles: Shanxi Sliced Noodles

Sliced noodles is originated from the 12th century of Shanxi, Taiyuan, the noodle is soft and smooth, easy to digest. Sliced noodles seasonings are also various, there are ketchup, meat fried bean sauce, lily fungus egg halide, etc., with cucumber silk, Chinese chive flower, mung bean sprout, boiled soybean, leeks, and some drops of at the end of a vegetable-based main course, etc, and then drop on some Shanxi Vinegar, very delicious.

Chinese Noodles: Shandong I-Fu Noodles

According to legend, 300 years ago, the cook in the fuss put cooked egg noodle into the boiling oil, the cook had to remove the egg noodle from the oil and soak it in soup, brought it out and placed on the table to serve customers, but unexpectedly won praise in chorus. The cooking way is to fry the cooked egg noodle in hot oil for easy storage. The color is golden, when matched with different ingredients, the noodle was called the earliest instant noodles in the world.

Chinese Noodles: Sichuan Noodles with Peppery Sauce

As early as 1841 year, in Sichuan Zigong, Sichuan Noodles with Peppery Sauce is deeply loved by people. Because this kind of snacks is made by a carrying pole on the shoulder for whole making process, so the name of this kind of noodle is "Dan Dan Noodle". The seasoning of Dan Dan Noodles is particularly rich including lard oil, sesame oil, sesame paste, mashed garlic, red oil pepper, Chinese prickly ash noodles, vinegar, monosodium glutamate, etc.

Chinese Noodles: Hubei Hot-Dry Noodles

Hot-and-dry noodles making process includes boiling, cooling and frying oil, then, drizzle with sauce made by sesame paste, sesame oil, balsamic vinegar, chili oil and other seasonings. Noodles are smooth and strong, sauce is fragrant which can stimulate your appetite.