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Mini chicken katsu recipe
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Irresistible mini chicken katsu rice patties, ideal for party appetizers.
Ingredients:
  • 200.00 gm sushi rice, rinsed, drained
  • 32.50 gm sushi seasoning
  • 125.00 ml panko breadcrumbs
  • 200g chicken schnitzel, uncrumbed, cut into 12 pieces
  • Vegetable oil, for shallow-frying
  • 1/2 nori sheet, cut into 12 x 3cm pieces
  • 40.00 ml drained pickled ginger
  • 1 green onion, thinly sliced diagonally
  • 61.88 gm Kewpie mayonnaise
  • 1.50 gm sesame seeds, toasted
Instructions:
  • In a saucepan, combine rice and 1 1/2 cups water over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to low, cover, and cook for 15 minutes until tender. Let it stand covered for 5 minutes, then stir in seasoning. Spread onto a large tray and cool for 15 minutes.
  • Shape the rice into 12 patties using damp hands, each patty should be approximately 2 1/2 tablespoons.
  • In a shallow bowl, beat an egg and season with salt and pepper. In another shallow bowl, place breadcrumbs. Dip chicken pieces in egg, then coat with breadcrumbs. Arrange coated chicken pieces on a large plate.
  • In a large heavy-based frying pan, add enough oil to come 1cm up the side of the pan. Heat over medium-high heat. Cook chicken in batches for 2 minutes on each side until golden and cooked through. Remove and drain on paper towel.
  • Arrange rice patties elegantly on a platter, then layer on nori, chicken, ginger, and onion. Finish with a drizzle of creamy mayonnaise and a sprinkle of aromatic sesame seeds. Serve and enjoy!

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