Japanese Chicken Katsu Curry

1 mins
Serves 1
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Directions

  1. 1Butterfly a chicken chest and cover it in plastic, then beat it with a pot.
  2. 2Salt both sides, dredge in salted flour, egg wash, and high-quality panko.
  3. 3Fry at 350 until golden and crispy.
  4. 4Roughly chop an onion, peel and grate two carrots and half an apple.
  5. 5In a hot pan, add a couple tablespoons of chicken fat and onions, then salt.
  6. 6Once the onions have a little char, add carrots and apple, as well as some grated garlic.
  7. 7After a few minutes, add high-quality chicken stock and an equal amount of water.
  8. 8Add curry cubes, break them up, and dissolve.
  9. 9Add Worcestershire, soy sauce, and katsu sauce.
  10. 10Blend until silky smooth.
  11. 11Add salt and white pepper to taste, then two tablespoons of cold butter.

Ingredients

  • 1 Chicken Chest
  • 2 teaspoon Salt
  • 1 cup Flour
  • 2 Egg
  • 1 cup Panko
  • 1 cup Fry Oil
  • 1 Sweet Onion
  • 2 Carrot
  • 0.5 Sweet Apple
  • 4 cloves Garlic
  • 2 cups Chicken Stock
  • 2 cups Water
  • 2 tbsp Worcestershire
  • 2 tbsp Katsu Sauce
  • 2 tbsp Soy Sauce
  • 2 teaspoon Salt
  • 1 teaspoon White Pepper
  • 2 tbsp Cold Butter

Equipment

knifeplastic wrapbowlpotboxfrying pangratertongsimmersion blender