Chicken Katsu Scotch Egg Recipe
If you’re looking for a delicious twist on the classic Scotch Egg, this Chicken Katsu Scotch Egg recipe is the perfect blend of flavors! This unique snack combines the crispy goodness of Japanese-style chicken katsu with the traditional Scotch egg. Imagine a perfectly soft-boiled egg wrapped in seasoned ground chicken, coated in golden panko crumbs, and deep-fried to crispy perfection. Ideal as an appetizer or a crowd-pleasing snack, this recipe brings together rich flavors with a delightful crunch. Follow along to make this mouthwatering dish that’s both satisfying and easy to prepare at home.
Equipment
- Large pot
- Frying pan
- Slotted spoon
- Mixing bowl
Ingredients
- 4 large eggs (soft-boiled)
- 300g ground chicken
- 1 tsp salt
- 1 tsp garlic powder
- 1 tbsp soy sauce
- 1/2 cup all-purpose flour
- 2 beaten eggs (for coating)
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
Instructions
- Boil the Eggs: Boil 4 eggs for 6-7 minutes for a soft center. Transfer to ice water, then peel and set aside.
- Prepare the Chicken Mixture: In a bowl, mix ground chicken with salt, garlic powder, and soy sauce until well combined.
- Wrap Eggs in Chicken: Divide the chicken mixture into 4 portions. Flatten each portion, then wrap it around a boiled egg, sealing all edges.
- Coat the Eggs: Dredge each wrapped egg in flour, dip in beaten eggs, and coat with panko breadcrumbs. Repeat for a double coating.
- Fry the Eggs: Heat oil to 350°F (175°C). Fry each coated egg for about 5 minutes or until golden brown and crispy.
- Serve and Enjoy: Drain excess oil and serve hot. Enjoy with dipping sauces like tonkatsu sauce or mayonnaise.
Notes
- Adjust seasonings to your preference.
- For an extra-crispy texture, double-coat in panko.
