Chicken Thigh and Shishito Pepper Skewered Katsu

Name: Chicken Thigh and Shishito Pepper Skewered Katsu
Total time: 30 min
Yield: 2 Servings
Ingredients: 🍗 200g chicken thigh; 🧂 Pinch of salt and pepper; 8 shishito peppers; 🌾 Enough flour for coating; 🥚 1 egg; 🍞 Enough breadcrumbs for coating; Enough salad oil for frying; Enough tonkatsu sauce for serving

Cost $8, save $12

Source: Recommended by CookPal

30 Min
2 Servings
$8

Chicken Thigh and Shishito Pepper Skewered Katsu

Cost $8, save $12

Source: Recommended by CookPal

30 Min
2 Servings
$8

INGREDIENTS

Meat
- 🍗 200g chicken thigh
Seasoning
- 🧂 Pinch of salt and pepper
Vegetables
- 8 shishito peppers
Breading
- 🌾 Enough flour for coating
- 🥚 1 egg
- 🍞 Enough breadcrumbs for coating
Cooking Oil
- Enough salad oil for frying
Sauce
- Enough tonkatsu sauce for serving

STEPS

Cut chicken thigh into bite-sized pieces and season with salt and pepper. Make a small incision in each shishito pepper.

Skewer chicken thigh pieces and shishito peppers alternately. Coat each skewer in flour, then egg, and finally breadcrumbs.

Heat salad oil in a pot to 180°C and deep-fry the skewers until golden and crispy. Serve with tonkatsu sauce.

NUTRIENTS

Per 1 serving

🔥

450

Calories

25g
Protein
30g
Carbs
25g
Fats

💡 Tips

Use fresh shishito peppers for a better flavor profile.Serve immediately for maximum crispiness.Pair with a side of shredded cabbage for a traditional Japanese touch.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.