Chicken Katsu with Curry

Serves 1
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Directions

  1. 1Pound the chicken tenderloin flat inside a Ziploc bag.
  2. 2Set up three stations: all-purpose flour, eggs, and panko bread crumbs.
  3. 3Season the all-purpose flour with salt and black pepper.
  4. 4Crack eggs into a plate.
  5. 5Season the panko bread crumbs with salt and black pepper.
  6. 6Whisk the eggs.
  7. 7Coat each chicken tenderloin in all-purpose flour.
  8. 8Dip the floured chicken into the whisked eggs.
  9. 9Coat the chicken in panko bread crumbs.
  10. 10Layer the coated chicken with parchment paper in between each piece, then place them in a Ziploc bag, remove air, and freeze them flat for later use.
  11. 11Pour oil into a frying pan and heat it.
  12. 12Test the oil by dipping a wooden chopstick; if it bubbles, it's ready.
  13. 13Place the coated chicken into the hot oil to fry.
  14. 14Flip the chicken to cook evenly on both sides until golden.
  15. 15Remove the cooked chicken from the oil.
  16. 16Cut up carrots.
  17. 17Cut up onions.
  18. 18Add oil to a large pot.
  19. 19Add chopped onions, carrots, and potatoes to the pot.
  20. 20Pour water into the pot with the vegetables.
  21. 21Add Golden Curry blocks to the pot and stir until dissolved and the curry thickens.
  22. 22Slice the cooked chicken katsu into strips.
  23. 23Serve the sliced chicken katsu with curry and rice.

Ingredients

  • Chicken breast or chicken tenderloin
  • All purpose flour
  • Eggs
  • Panko bread crumbs
  • Salt
  • Black pepper
  • Oil for cooking
  • Golden Curry
  • Carrots
  • Onions
  • Potatoes
  • Water

Equipment

MalletZiploc bagPlatesForkFrying panChopsticksSpatulaCutting boardKnifeLarge potParchment paper

Tips

  • Pound the chicken in a Ziploc bag to prevent splashing.
  • The chicken katsu freezes well for easy weeknight meals; place parchment paper between each tenderloin before freezing in a Ziploc bag.
  • Test oil readiness by sticking a wooden chopstick into it; if it bubbles, it's ready.