Japanese-style crispy fried “chicken” made with Balletic Meat
Ingredients (Makes 2–3 servings)
For the Tonkatsu:
- 1 cup Balletic Meat blend
- ½ cup cold water
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp grated ginger
- 1 clove garlic, grated
- Salt & pepper to taste
For the coating:
- ¼ cup potato starch
- ¼ cup all-purpose flour
- Neutral frying oil (e.g., sunflower, canola)
To serve:
- Lemon wedges
- Shredded cabbage or daikon radish
- Rice or dipping sauce (optional: vegan mayo + soy sauce)
Instructions
- Prepare the dough:
Mix Balletic Meat blend, water, soy sauce, mirin, ginger, garlic, salt, and pepper in a bowl. Stir until a thick, firm dough forms. Let sit for 5–10 minutes. - Form chicken-style chunks:
Use oiled hands or a spoon to form 1–2 tbsp-sized irregular chunks. Shape like chicken pieces, but don’t make them too uniform—that adds to the authentic look. - Coat for crunch:
Mix starch and flour in a bowl. Toss each piece in the mix until fully coated. - Fry to perfection:
Heat oil in a pan (about 1–1.5 inches deep) to ~350°F (175°C). Fry each piece until golden and crisp—about 2–3 minutes per side. Drain on paper towels. - Serve hot:
Plate with lemon wedges and cabbage. Dip in soy-mayo or drizzle with ponzu.
Nutritional Highlights Box
| Power Stat | Why It Matters |
| ~20g protein per serving | Complete and plant-based from Balletic Meat |
| Better than chicken | No cholesterol, more fiber, and gut-friendly |
| Crispy & juicy | Made to mimic texture and flavor, minus the bird |
| Fast fuel | Balanced carbs and protein, great for lunch or recovery |
