Eggless chicken katsu is a dish that is perfect for those who are looking for an alternative to the traditional chicken katsu recipe. It is a Japanese dish that is made with chicken, panko bread crumbs, and a flavorful sauce. The chicken is coated in bread crumbs and then fried until it is crispy and golden. It is then served with a sweet and tangy sauce.
This recipe is easy to follow and doesn’t require a lot of ingredients. It is also healthy, as it uses boneless, skinless chicken breasts. And as a bonus, it is also gluten-free and dairy-free!
How To Make Chicken Katsu Without Egg
Chicken Katsu is a dish that originated in Hawaii and is made with boneless chicken that is dredged in flour and egg, then fried. While the traditional way of preparing chicken katsu is delicious, it can also be high in cholesterol and saturated fat.
For a healthier option, you can make chicken katsu without eggs. Instead of dredging the chicken in flour and eggs, you can coat it in a mixture of flour and cornstarch. This will help to give the chicken a nice crispy coating without adding any extra fat.
To make chicken katsu without eggs, you will need:
* 1 pound boneless, skinless chicken breasts or thighs
* 1 cup all-purpose flour
* 1/2 cup cornstarch
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon paprika
* 1/2 teaspoon cayenne pepper
* 1/2 cup cold water
* 1/4 cup vegetable oil
* 1/4 cup soy sauce
* 1/4 cup honey
* 1/4 cup water
* 1/4 cup cornstarch
* 1/4 cup cold water
* 1/4 cup chopped green onions
* Cooked rice, for serving
* Lemon wedges, for serving
1. Cut the chicken breasts or thighs into thin strips.
2. In a shallow bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
3. Pour the cold water into another shallow bowl.
4. Dip the chicken strips into the cold water, then into the flour mixture. Make sure they are well coated.
5. Heat the vegetable oil in a large skillet over medium-high heat.
What Are Some Common Substitutes For Eggs In Chicken Katsu Recipes?
- Mashed banana (1/4 cup mashed banana = 1 egg)
- Applesauce (1/4 cup applesauce = 1 egg)
- Silken tofu (1/4 cup silken tofu = 1 egg)
- Aquafaba (the liquid from a can of chickpeas) (3 tbsp aquafaba = 1 egg)
What Are The Benefits Of Using Substitutes For Eggs In Chicken Katsu?
The chicken katsu is a Japanese dish that is made with breaded and fried chicken breasts. It is often served with rice and a sauce. The chicken is typically dipped in an egg wash before dredging it in breadcrumbs. However, there are substitutes for eggs that can be used in chicken katsu.
One substitute for eggs in chicken katsu is a mixture of water and cornstarch. This mixture can be used in the same way that eggs are used in chicken katsu. It helps to bind the breadcrumbs to the chicken and adds moisture to the dish.
Another substitute for eggs in chicken katsu is buttermilk. Buttermilk is a fermented milk product that is high in acidity. It helps to tenderize the chicken and adds flavor to the dish.
There are also commercial substitutes for eggs that can be used in chicken katsu. These products are made from plant proteins and are designed to mimic the functions of eggs in cooking. They can be used in the same way that eggs are used in chicken katsu.
Using substitutes for eggs in chicken katsu has a number of benefits. First, it is a healthier option. Eggs are high in cholesterol and saturated fat. Substituting them with substitutes like water and cornstarch or buttermilk can help to reduce the amount of cholesterol and saturated fat in the dish.
Second, using substitutes for eggs in chicken katsu can help to improve the texture of the dish. Eggs can sometimes make the breading on the chicken breasts soggy. Substituting them with substitutes like water and cornstarch or buttermilk can help to keep the breading crispy.
Third, using substitutes for eggs in chicken katsu can help to save money. Eggs can be expensive, especially if they are not in season. Substituting them with substitutes like water and cornstarch or buttermilk can help to save money on the dish.
Are There Any Risks Associated With Using Substitutes For Eggs In Chicken Katsu?
Using substitutes for eggs in chicken katsu comes with some risks. Substituting eggs in chicken katsu can lead to the dish becoming dry and flavorless. Eggs are used in chicken katsu to act as a binder, which helps hold the meat together and adds moisture to the dish. Without eggs, the chicken may fall apart or become dry.
Another risk is that using substitutes for eggs in chicken katsu can affect the overall texture of the dish. Eggs have a smooth and creamy texture, which helps to create a soft and satisfying mouthfeel. Substituting eggs with other ingredients may result in a coarser or drier texture.
Additionally, using substitutes for eggs in chicken katsu can also affect the nutritional value of the dish. Eggs are a good source of protein and other essential nutrients, such as vitamins and omega-3 fatty acids. Substituting eggs with other ingredients may lower the nutritional value of the dish.
Overall, using substitutes for eggs in chicken katsu can lead to the dish becoming dry and flavorless, affecting the overall texture and nutritional value of the dish. It is important to consider the potential risks and experiment to find suitable substitutes that maintain the flavor and texture of the original dish.
What Are Some Tips For Ensuring That Chicken Katsu Without Eggs Is Crispy And Delicious?
Crispy chicken katsu without eggs is achievable with a few tips and tricks. First, use chicken breasts that are about 1-inch thick. Cut them in half horizontally to make thinner pieces. Next, marinate the chicken in a mixture of soy sauce, garlic, ginger, and cornstarch. This will help to add flavor and moisture to the chicken.
After the marinating process, coat the chicken in a mixture of flour, cornstarch, and panko bread crumbs. This will help to create a crispy crust on the chicken.
Next, heat oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the chicken in the pan. Cook the chicken for about 3-4 minutes per side, or until golden brown and crispy.
Finally, remove the chicken from the pan and allow it to drain on a paper towel-lined plate. Serve the chicken with your favorite dipping sauce and enjoy!
Are There Any Specific Brands Of Panko Breadcrumbs That Are Recommended For Chicken Katsu Without Eggs?
Panko breadcrumbs are a type of Japanese breadcrumbs that are made from white bread without crusts. These breadcrumbs are larger than traditional breadcrumbs and produce a crispy, crunchy coating when fried.
There are several brands of panko breadcrumbs that are recommended for making chicken katsu without eggs. Here are a few options:
1. Kikkoman Panko Bread Crumbs: Kikkoman is a well-known brand that makes high-quality panko breadcrumbs. Their panko breadcrumbs are light and crispy, making them perfect for chicken katsu.
2. S&B Panko Bread Crumbs: S&B is another popular brand that makes panko breadcrumbs. Their panko breadcrumbs are light and airy, making them ideal for chicken katsu.
3. Ian’s Panko Bread Crumbs: Ian’s is a brand that specializes in gluten-free products. Their panko breadcrumbs are made from brown rice and are certified gluten-free.
4. Progresso Panko Bread Crumbs: Progresso is a brand that makes a variety of breadcrumbs, including panko breadcrumbs. Their panko breadcrumbs are light, crispy, and flavorful, making them perfect for chicken katsu.
The Bottom Line
In conclusion, the chicken katsu recipe we’ve outlined for you today is not only delicious but also surprisingly easy to make without using eggs. By following our simple instructions and using a few clever replacements, you can enjoy all the flavors of this classic Japanese dish without worrying about missing the egg component. Give it a try today and let us know how it turned out!