Chicken Katsu Curry

25 mins
Serves 1
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Directions

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

Ingredients

  • 1 fillet Chicken Breast fillet
  • 1 fillet Chicken Breast fillet
  • 1 fillet Chicken Breast fillet
  • 2 large large eggs
  • 2 large large eggs
  • 2 large 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 breadcrumbs
  • 2 cups panko breadcrumbs
  • 2 cups panko breadcrumbs
  • neutral oil
  • neutral oil
  • neutral oil
  • 2 medium carrots
  • 2 medium carrots
  • 2 medium carrots
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 2 small potatoes
  • 2 small potatoes
  • 2 small potatoes
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 3 cups water
  • 3 cups water
  • 3 cups water
  • 0.5 package Curry cube mix
  • 0.5 package Curry cube mix
  • 0.5 package Curry cube mix
  • hot rice
  • hot rice
  • hot rice

Equipment

meat tenderizerchopping boardbowlchopstickspottongsspatulawok

Tips

  • Pound chicken breast to 1/2" thick.
  • Mix together egg, flour, and seasonings to form a wet batter.
  • Dredge chicken completely and let any excess drip off, then pack directly into panko breadcrumbs and coat well.
  • Cut all vegetables to similar sizes to ensure they cook evenly. 1" chunks are recommended.
Chicken Katsu Curry | Clip Recipe