Ingredients with Measurements:
- 1 pound ground chicken
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon grated ginger
- 1 tablespoon chopped green onion
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Thermometer
Step-by-step instructions:
1. In a large bowl, combine ground chicken, 1/4 cup panko breadcrumbs, egg, soy sauce, mirin, sake, grated ginger, chopped green onion, salt, and black pepper. Mix well.
2. Divide the mixture into 8 portions and shape each portion into a ball.
3. In a shallow dish, combine all-purpose flour and cornstarch.
4. Roll each chicken ball in the flour mixture, then dip in beaten egg, and coat with panko breadcrumbs.
5. Heat vegetable oil in a deep fryer or large pot to 350°F.
6. Fry the chicken balls in batches for 3-4 minutes or until golden brown and cooked through.
7. Drain on a paper towel-lined plate.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 27g
Protein: 25g
Substitutions for ingredients:
- Ground pork or beef can be used instead of ground chicken.
- Gluten-free breadcrumbs can be used instead of panko breadcrumbs.
- Cornstarch can be substituted with potato starch or tapioca starch.
Variations:
- Tsukune can be grilled instead of fried.
- Tsukune can be served with a dipping sauce made of soy sauce, mirin, and sugar.
- Tsukune can be made with different seasonings such as garlic, sesame oil, or chili paste.
Tips and tricks:
- Wet your hands with water before shaping the chicken balls to prevent sticking.
- Use a thermometer to ensure the oil temperature is at 350°F.
- Drain the fried chicken balls on a paper towel-lined plate to remove excess oil.
Storage instructions:
Tsukune Katsu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken balls on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve Tsukune Katsu on a platter with a side of dipping sauce and garnish with chopped green onion and sesame seeds.
Garnishes:
Chopped green onion and sesame seeds.
Pairings:
Tsukune Katsu pairs well with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the chicken balls are falling apart during frying, add more panko breadcrumbs to the mixture.
- If the chicken balls are not cooked through, increase the frying time or finish cooking in the oven.
Food safety advice:
- Use a thermometer to ensure the oil temperature is at 350°F to prevent undercooked chicken.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Tsukune Katsu is a Japanese dish that originated in Osaka. It is a popular street food and is often served at festivals.
Flavor profiles:
Tsukune Katsu has a crispy exterior and a juicy, flavorful interior. The chicken is seasoned with soy sauce, mirin, sake, and ginger, giving it a savory and slightly sweet taste.
Serving suggestions:
Serve Tsukune Katsu as an appetizer or main dish with steamed rice and a side of stir-fried vegetables.
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Region: Japanese