Sunday, February 15, 2009

RECIPE: A&Z's Gluten-Freed Chicken Katsu

Source: all recipes

Original Recipe: Chicken Katsu

Gluten-Freed by A: Chicken katsu is one of Z's favorite foods, so figuring out how to gluten-free this was an obvious choice. Like with freeing the crab cakes, only minor modifications were necessary. This was actually my first attempt with using crushed Rice Chex for the breading and GF all-purpose flour for the batter.

  • 4 chicken breast, boneless, sliced in half
  • 2 eggs, beaten
  • 2 cups Rice Chex, crushed (Gluten-Freed!!)
  • 2 cups cooking oil, more as needed
Batter Mix:
  • 4 tbsp gluten-free all-purpose flour (Gluten-Freed!!)
  • 2 tsp garlic salt
  • 2 tsp lemon pepper
  • 1 tsp cayenne pepper
  1. Mix the GF flour, the garlic salt, and both peppers together in a shallow dish. Place the eggs and crushed Rice Chex into separate dishes as well.
  2. Coat the chicken breasts in the flour mix, shaking off any excess. Coat them in egg, and then press into the Rice Chex until well coated on both sides.
  3. Heat the oil in a large skillet over medium-high heat. Place chicken in the hot oil until golden brown. Turn often to avoid overcooking one side.
  4. Serve over steamed rice with GF hoisin sauce and/or GF soy sauce.
Total From A to Z: 5 Stars

A's Review: * * * * *
The recipe that I used as a basis was very well reviewed to begin with, so I had high expectations. I was not disappointed. It took some trial and error to get the golden brown color just right coming out of the oil, but when I put them down on a bed of white rice with some gluten -ree hoisin sauce, oohs and ahhs abounded. The chicken was just right, perfectly crunchy but still tender on the inside and the taste of the crust was most excellent as well.

Z's Review: * * * * *
This was amazing!! It was the first time I've ever had homemade chicken katsu and it was seriously delicious! It was just as good as resturant katsu. And I was really, really happy to still be able to eat a meal that had always been a favorite. (In other news, A is the best boyfriend ever!!) My only tiny complaint is that I thought the hoisin sauce was a little too spicy with the katsu. I would have preferred a traditional tonkatsu sauce, which is a little bit sweeter, but we were unable to find it at the store. But next time maybe we'll try making our own tonkatsu sauce with this recipe or perhaps this one. Either way, I can't wait to have this for dinner again!

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