Chicken Katsu Curry

Serves 1
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Directions

  1. 1Pound out your chicken breasts to half-inch cutlets.
  2. 2Pound out your chicken breasts to half-inch cutlets.
  3. 3Pound out your chicken breasts to half-inch cutlets.
  4. 4Season chicken with salt and pepper.
  5. 5Season chicken with salt and pepper.
  6. 6Season chicken with salt and pepper.
  7. 7Make the wet batter by mixing 2 large eggs, 3 tbsp AP flour, 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp garlic powder until you get a consistent batter.
  8. 8Make the wet batter by mixing 2 large eggs, 3 tbsp AP flour, 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp garlic powder until you get a consistent batter.
  9. 9Make the wet batter by mixing 2 large eggs, 3 tbsp AP flour, 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp garlic powder until you get a consistent batter.
  10. 10Dredge chicken in the wet batter.
  11. 11Dredge chicken in the wet batter.
  12. 12Dredge chicken in the wet batter.
  13. 13Pack chicken directly into panko breadcrumbs, making sure to leave no bald spots.
  14. 14Pack chicken directly into panko breadcrumbs, making sure to leave no bald spots.
  15. 15Pack chicken directly into panko breadcrumbs, making sure to leave no bald spots.
  16. 16Fry chicken at 350°F (175°C) for 5-6 minutes or until the chicken reaches 165°F (74°C).
  17. 17Fry chicken at 350°F (175°C) for 5-6 minutes or until the chicken reaches 165°F (74°C).
  18. 18Fry chicken at 350°F (175°C) for 5-6 minutes or until the chicken reaches 165°F (74°C).
  19. 19Add 1.5 cups chopped carrot, 1 yellow onion (chopped), 2 small chopped potatoes, and 2 cloves garlic to a pot.
  20. 20Add 1.5 cups chopped carrot, 1 yellow onion (chopped), 2 small chopped potatoes, and 2 cloves garlic to a pot.
  21. 21Add 1.5 cups chopped carrot, 1 yellow onion (chopped), 2 small chopped potatoes, and 2 cloves garlic to a pot.
  22. 22Sauté the vegetables for 5 minutes to get some color.
  23. 23Sauté the vegetables for 5 minutes to get some color.
  24. 24Sauté the vegetables for 5 minutes to get some color.
  25. 25Cover the vegetables with 3 cups of water and simmer for 10 minutes until they are soft.
  26. 26Cover the vegetables with 3 cups of water and simmer for 10 minutes until they are soft.
  27. 27Cover the vegetables with 3 cups of water and simmer for 10 minutes until they are soft.
  28. 28Add your curry cubes to the pot and mix through.
  29. 29Add your curry cubes to the pot and mix through.
  30. 30Add your curry cubes to the pot and mix through.
  31. 31Serve with hot rice and enjoy.
  32. 32Serve with hot rice and enjoy.
  33. 33Serve with hot rice and enjoy.

Ingredients

  • chicken breast
  • chicken breast
  • chicken breast
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 3 tbsp AP flour
  • 3 tbsp AP flour
  • 3 tbsp AP flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 2 cups panko
  • 2 cups panko
  • 2 cups panko
  • 1.5 cup chopped carrot
  • 1.5 cup chopped carrot
  • 1.5 cup chopped carrot
  • 1 yellow onion, chopped
  • 1 yellow onion, chopped
  • 1 yellow onion, chopped
  • 2 small potatoes, chopped
  • 2 small potatoes, chopped
  • 2 small potatoes, chopped
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 3 cups water
  • 3 cups water
  • 3 cups water
  • curry cubes
  • curry cubes
  • curry cubes
  • hot rice
  • hot rice
  • hot rice

Equipment

plastic wrapmeat tenderizerbowlchopsticksfood storage containerbaking traywoktongspotspatula