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