Japanese Chicken Katsu Curry
Directions
- 1Butterfly and tenderize the chicken chest. Season both sides with salt.
- 2Dredge the chicken in flour, then egg wash, and finally panko. Fry at 350 until golden and crispy.
- 3Roughly chop the onion, peel and grate two carrots, and grate half an apple.
- 4In a hot pan, add a couple of tablespoons of chicken fat (or oil) and sauté the onions until slightly charred.
- 5Add the carrots and apple, and then some grated garlic. Sauté for a few minutes.
- 6Add high-quality chicken stock and an equal amount of water to the pan.
- 7Add curry cubes and break them up in the mix.
- 8Once dissolved, add Worcestershire sauce, soy sauce, and Katsu sauce.
- 9Blend until smooth and creamy.
- 10Season with salt and white pepper to taste.
- 11Stir in two tablespoons of cold butter.
- 12Serve the curry over rice with the fried chicken on top. Garnish with chopped green onions.
Ingredients
- 1 chicken chest
- 2 tt salt
- 1 cup flour
- 2 egg
- 1 cup panko
- 0 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 tt salt
- 0 tt white pepper
- 2 tbsp butter
- 0 rice
Equipment
knifeplastic wrapbowlboxfrying pantongsgratersaucepanimmersion blender