Crispy chicken katsu served with a flavorful Japanese curry sauce, accompanied by steamed rice and vegetables.
Crispy Japanese Chicken Katsu Curry
Ingredients
Instructions
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Peel and dice carrot and potato into 1-inch pieces.
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Heat olive oil in a pot, add diced onion, garlic, and apple. Cook until softened.
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Add diced carrot and potato, chicken stock, honey, soy sauce, and Japanese curry roux. Simmer until vegetables are tender.
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Season chicken breasts with salt and pepper. Dredge in flour, dip in beaten egg, and coat with panko breadcrumbs.
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Heat vegetable oil in a skillet. Fry chicken until golden brown and cooked through.
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Serve crispy chicken katsu with steamed rice and Japanese curry sauce.
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Garnish with sliced green onions or pickled ginger if desired.
Note
- For a vegetarian option, substitute chicken with tofu slices or vegetables like eggplant.
- Adjust the amount of Japanese curry roux according to desired thickness and flavor of the curry sauce.
- Panko breadcrumbs ensure a crispy coating for the chicken katsu.
- Use a combination of carrot and potato for added texture and flavor in the curry.
- Pound chicken breasts to an even thickness for uniform cooking.
- Ensure oil is hot enough before frying the chicken to achieve a crispy coating.
- Use a slotted spoon to remove excess oil from the fried chicken.
- Allow curry sauce to simmer and thicken before serving for optimal flavor.
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