JAPANESE KATSU CURRY

4 mins
Serves 1
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Directions

  1. 1Start with a chicken thigh piece, remove the skin.
  2. 2Start with a chicken thigh piece, remove the skin.
  3. 3Start with a chicken thigh piece, remove the skin.
  4. 4Drive your knife halfway through the chicken.
  5. 5Drive your knife halfway through the chicken.
  6. 6Drive your knife halfway through the chicken.
  7. 7Add salt and black pepper.
  8. 8Add salt and black pepper.
  9. 9Add salt and black pepper.
  10. 10Coat the chicken in wheat flour, dip in beaten eggs, and toss in breadcrumbs.
  11. 11Coat the chicken in wheat flour, dip in beaten eggs, and toss in breadcrumbs.
  12. 12Coat the chicken in wheat flour, dip in beaten eggs, and toss in breadcrumbs.
  13. 13Deep fry the chicken.
  14. 14Deep fry the chicken.
  15. 15Deep fry the chicken.
  16. 16Thinly cut the fried chicken.
  17. 17Thinly cut the fried chicken.
  18. 18Thinly cut the fried chicken.
  19. 19Place rice in a bowl, top with Japanese curry, and add the chicken on the side.
  20. 20Place rice in a bowl, top with Japanese curry, and add the chicken on the side.
  21. 21Place rice in a bowl, top with Japanese curry, and add the chicken on the side.
  22. 22Add mini tomatoes and cucumber to the sides.
  23. 23Add mini tomatoes and cucumber to the sides.
  24. 24Add mini tomatoes and cucumber to the sides.
  25. 25Sprinkle cheese on top and scorch with a kitchen torch.
  26. 26Sprinkle cheese on top and scorch with a kitchen torch.
  27. 27Sprinkle cheese on top and scorch with a kitchen torch.
  28. 28Add parsley.
  29. 29Add parsley.
  30. 30Add parsley.

Ingredients

  • 1 chicken thigh piece
  • 1 chicken thigh piece
  • 1 chicken thigh piece
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 cup wheat flour
  • 1 cup wheat flour
  • 1 cup wheat flour
  • 2 beaten eggs
  • 2 beaten eggs
  • 2 beaten eggs
  • 1 cup bread crumbs
  • 1 cup bread crumbs
  • 1 cup bread crumbs
  • 1 cup cooking oil
  • 1 cup cooking oil
  • 1 cup cooking oil
  • 1 bowl rice
  • 1 bowl rice
  • 1 bowl rice
  • 1 bowl Japanese curry
  • 1 bowl Japanese curry
  • 1 bowl Japanese curry
  • 4 mini tomatoes
  • 4 mini tomatoes
  • 4 mini tomatoes
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 1 handful cheese
  • 1 handful cheese
  • 1 handful cheese
  • 1 pinch parsley
  • 1 pinch parsley
  • 1 pinch parsley

Equipment

knifebowlfrying panspoontorch
JAPANESE KATSU CURRY | Clip Recipe