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