Back to
Recipes
Home
Recipes
Home
Recipes
Chicken Katsu With Japanese Furikake Superfries
Make your own chicken katsu and pair it with homemade furikake seasoning. It's an easy way to dress up these fries with an Asian flair.
Preparation
Preparation Time:
Cooking Time:
Cooking Time:
Servings:
4
Ingredients
2 tbsp (30 mL) toasted sesame seeds
1/2 tsp (2 mL) granulated sugar
1 sheet toasted nori
Pinch salt
1 bag (650 g) McCain® Superfries Straight Cut
Chicken Katsu:
4 thin sliced boneless chicken breasts
1/2 tsp (2 mL) salt
1/4 cup (60 mL) all-purpose flour
1 egg, lightly beaten
1 cup (250 mL) Japanese panko bread crumbs
1 cup (250 mL) vegetable oil
1/4 cup (60 mL) hoisin sauce
Asian Pickled Cucumbers:
4 mini cucumbers (English or dill), sliced
2 tbsp (30 mL) rice wine vinegar
2 tsp (10 mL) granulated sugar
1/2 tsp (2 mL) salt
Pinch hot pepper flakes
Directions
- In food processor or blender, pulse sesame seeds, sugar, nori and salt just until fine; set furikake seasoning aside.
- Asian Pickled Cucumbers: In bowl, toss together cucumbers, rice wine vinegar, sugar, salt and hot pepper flakes. Let stand for 30 minutes or refrigerate for up to 2 hours.
- Sprinkle chicken with salt. Place flour, egg and bread crumbs in separate shallow bowls; dip each piece of chicken in flour, egg and bread crumbs.
- In skillet, heat oil; fry chicken in batches, for 3 or 4 minutes per side or until golden and juices run clear.
- Meanwhile, bake fries according to package directions; sprinkle with reserved furikake seasoning. Serve chicken with hoisin sauce for dipping, furikake fries and pickled cucumbers.
Tip: Nori can be found in the international aisle of most supermarkets.
Discover more flavours
