All recipes

Crispy Chicken Croquettes with Katsu Sauce

Ingredients
13
Steps
3
Category
Mains

Ingredients

For the filling

  • 2 chicken breasts, cut into 1-inch cubes
  • 2 medium potatoes, peeled and cut into 1-inch cubes
  • ⅛ cup soy sauce
  • 1 tbsp lime juice (or rice vinegar)
  • 1 tbsp honey (or sugar)
  • 1 tbsp sesame oil
  • 1 tsp ground cumin
  • 1 tsp garlic (minced or powder)
  • 1 tsp ginger (grated or powder)
  • ½ tsp black pepper

For the croquette coating

  • 1 cup panko breadcrumbs
  • 1 egg, beaten
  • 1tsp of chicken bouillon

Directions

  1. Prepare the filling

    • Boil the potatoes with chicken bouillon and a little salt until soft (10–12 minutes). Drain and mash slightly.
    • While the potatoes cook, marinate the chicken cubes in soy sauce, lime juice, honey, sesame oil, cumin, garlic, ginger, and black pepper for at least 15 minutes.
    • In a pan, heat a little oil and cook the marinated chicken until browned and cooked through.
    • Mix the cooked chicken with the mashed potatoes. Let the mixture cool, then crack an egg into it and mix.

  2. Shape and coat the croquettes

    • Once cooled, scoop portions of the mixture and form into small ovals or rounds.

  3. Fry the croquettes

    • Air fry at 390°F for 12 minutes (air fry setting).