Japanese Chicken Katsu Curry
Directions
- 1Butterfly and flatten the chicken breast, season with salt, dredge in flour, egg wash, and panko.
- 2Fry the chicken at 350 degrees until golden and crispy.
- 3Roughly chop the onion, peel and grate two carrots and half an apple.
- 4In a hot pan, add two tablespoons of chicken fat (or substitute with cooking oil).
- 5Add onions, and salt.
- 6Once onions have some char, add carrots and apple, followed by grated garlic.
- 7After a few minutes, add high-quality chicken stock and an equal amount of water.
- 8Add curry cubes and break them up.
- 9Once the curry cubes are dissolved, add Worcestershire sauce, soy sauce, and katsu sauce.
- 10Blend until it's silky smooth.
- 11Add salt and white pepper to taste, then two tablespoons of cold butter.
- 12Serve over rice with the crispy chicken and garnish with sliced green onions.
Ingredients
- 1 chicken chest
- 2 teaspoon salt
- 1 cup flour
- 2 egg
- 1 cup panko
- 0 fry oil
- 1 sweet onion
- 2 carrot
- 0.5 sweet apple
- 4 cloves garlic
- 2 cups chicken stock
- 2 cups water
- 2 tbsp Worcestershire sauce
- 2 tbsp katsu sauce
- 2 tbsp soy sauce
- 2 teaspoon salt
- 1 teaspoon white pepper
- 2 tbsp cold butter
- 1 serving rice
Equipment
knifeplastic wrapsmall bowllarge bowlbox with flourbox with egg washbox with pankolarge pantongsbox graterlarge panspatulaimmersion blender
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