Japanese Chicken Katsu Curry

12 mins
Serves 1
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Directions

  1. 1Butterfly and flatten the chicken breast, season with salt, dredge in flour, egg wash, and panko.
  2. 2Butterfly and flatten the chicken breast, season with salt, dredge in flour, egg wash, and panko.
  3. 3Butterfly and flatten the chicken breast, season with salt, dredge in flour, egg wash, and panko.
  4. 4Fry the chicken at 350 degrees until golden and crispy.
  5. 5Fry the chicken at 350 degrees until golden and crispy.
  6. 6Fry the chicken at 350 degrees until golden and crispy.
  7. 7Roughly chop the onion, peel and grate two carrots and half an apple.
  8. 8Roughly chop the onion, peel and grate two carrots and half an apple.
  9. 9Roughly chop the onion, peel and grate two carrots and half an apple.
  10. 10In a hot pan, add two tablespoons of chicken fat (or substitute with cooking oil).
  11. 11In a hot pan, add two tablespoons of chicken fat (or substitute with cooking oil).
  12. 12In a hot pan, add two tablespoons of chicken fat (or substitute with cooking oil).
  13. 13Add onions, and salt.
  14. 14Add onions, and salt.
  15. 15Add onions, and salt.
  16. 16Once onions have some char, add carrots and apple, followed by grated garlic.
  17. 17Once onions have some char, add carrots and apple, followed by grated garlic.
  18. 18Once onions have some char, add carrots and apple, followed by grated garlic.
  19. 19After a few minutes, add high-quality chicken stock and an equal amount of water.
  20. 20After a few minutes, add high-quality chicken stock and an equal amount of water.
  21. 21After a few minutes, add high-quality chicken stock and an equal amount of water.
  22. 22Add curry cubes and break them up.
  23. 23Add curry cubes and break them up.
  24. 24Add curry cubes and break them up.
  25. 25Once the curry cubes are dissolved, add Worcestershire sauce, soy sauce, and katsu sauce.
  26. 26Once the curry cubes are dissolved, add Worcestershire sauce, soy sauce, and katsu sauce.
  27. 27Once the curry cubes are dissolved, add Worcestershire sauce, soy sauce, and katsu sauce.
  28. 28Blend until it's silky smooth.
  29. 29Blend until it's silky smooth.
  30. 30Blend until it's silky smooth.
  31. 31Add salt and white pepper to taste, then two tablespoons of cold butter.
  32. 32Add salt and white pepper to taste, then two tablespoons of cold butter.
  33. 33Add salt and white pepper to taste, then two tablespoons of cold butter.
  34. 34Serve over rice with the crispy chicken and garnish with sliced green onions.
  35. 35Serve over rice with the crispy chicken and garnish with sliced green onions.
  36. 36Serve over rice with the crispy chicken and garnish with sliced green onions.

Ingredients

  • 1 chicken chest
  • 1 chicken chest
  • 1 chicken chest
  • 2 teaspoon salt
  • 2 teaspoon salt
  • 2 teaspoon salt
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 2 egg
  • 2 egg
  • 2 egg
  • 1 cup panko
  • 1 cup panko
  • 1 cup panko
  • 0 fry oil
  • 0 fry oil
  • 0 fry oil
  • 1 sweet onion
  • 1 sweet onion
  • 1 sweet onion
  • 2 carrot
  • 2 carrot
  • 2 carrot
  • 0.5 sweet apple
  • 0.5 sweet apple
  • 0.5 sweet apple
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp katsu sauce
  • 2 tbsp katsu sauce
  • 2 tbsp katsu sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 teaspoon salt
  • 2 teaspoon salt
  • 2 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon white pepper
  • 1 teaspoon white pepper
  • 2 tbsp cold butter
  • 2 tbsp cold butter
  • 2 tbsp cold butter
  • 1 serving rice
  • 1 serving rice
  • 1 serving rice

Equipment

knifeplastic wrapsmall bowllarge bowlbox with flourbox with egg washbox with pankolarge pantongsbox graterlarge panspatulaimmersion blender