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If Using Chicken Thighs or Pork Cutlets: Place thighs or cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder or the bottom of a heavy 8-inch skillet. Season generously with salt and pepper. Proceed immediately to step 4. Serious Eats / Two Bites.
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Coat the chicken first in the seasoned flour, then beaten egg and finally in the panko breadcrumbs. Heat enough oil to deep fry the chicken in a pot or deep skillet. Fry the chicken in hot oil until crisp, golden brown and cooked through. To assemble the chicken katsu burger, make the curry sauce according to recipe instructions.
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Whisk well until the sugar is completely dissolved. Then, add 5 Tbsp ketchup and 2 Tbsp oyster sauce and whisk until combined. Taste the sauce and adjust the seasoning. Some ketchup is sweeter than others, so please adjust the amount of sugar to taste. Your Homemade Tonkatsu Sauce is ready to use.
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Cut the chicken in half down the center. Now you have two pieces. With a meat mallet or the back of the knife, pound the chicken to an even thickness, about ¼ to ½ inch (6 mm to 1.3 cm). Season both sides of the chicken with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
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Ingredients needed. As mentioned earlier, this homemade katsu sauce needs just four ingredients to make. Here is what you'll need: Ketchup. Makes the sauce sweet and tangy; you can also use tomato sauce. Worcestershire sauce. Adds a strong and smoky flavor that balances out the sweet elements. Powdered sugar.
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In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a bowl.
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Heat enough oil to deep fry the chicken in a pot or deep skillet. Fry the chicken in hot oil until crisp, golden brown and cooked through. Combine all the sauce ingredients in a small bowl and mix well. Taste and adjust seasoning if necessary. Slice the chicken then serve over the cooked rice with cucumber and avo.
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Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 22-23 min. 3. In a medium pot, bring 2 2/3 cups salted water to a boil. Thinly slice the green onions. Juice the lemon. In a small bowl, mix 6 pkg mayo with 2 tbsp lemon juice. Carefully slice into the centre of each chicken breast - parallel to cutting.
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Heat about ½ in of oil up in a large skillet to 350-375℉. Add the chicken breasts to the skillet 2 at a time (or 1 at a time if your pan is not large enough). Cook for about 3-4 minutes per side, or until dark golden brown and crispy. Remove from the oil and transfer to a wire rack, sprinkle with salt immediately.
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Sprinkle over the sesame seeds, toss to coat, then spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the wedges nicely spread out. 3. Put the mayo in a small bowl with the korma paste and honey.
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On work surface; wrap each piece of ahi with two sheets of nori. Dip wrapped ahi into batter and coat with panko. Deep fry until golden brown; about 30-40 seconds. Drain on paper towels. For service; slice as desired. Arrange onto serving platter; drizzle with Soy Mustard Mayo.
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Step 2. Combine flour, cayenne, garlic powder, and remaining 1 tsp. salt in a medium bowl. Whisk egg and remaining ¼ cup hot sauce in another medium bowl. Place panko on a large plate. Working.
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Step 6. Assemble time. Add a very large dollop of katsu mayo to your bun. Add your chicken. Add a large spoonful of the zingy slaw. Dollop some more katsu mayo on the top half of the bun and place that on top of the burger. Take a bite and enjoy!
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To make the ebi katsu sando, take two slices of bread and stack them on top of each other. Cut off the crust (optional) to get nice clean edges. Spread some mayonnaise on one slice. Place the fried ebi katsu on this slice of bread. Next, squeeze a swirl of mayonnaise on top of the ebi katsu, followed by tonkatsu sauce.
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Step 1: Combine egg yolk and Dijon. In a wide mixing bowl, add egg yolk and Dijon mustard. Whisk the two together until they're completely smooth and combined. Editor's Tip: You'll need some elbow grease here, but it's not like making whipped cream, which can take quite a few minutes of vigorous whisking.
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