JJapanese Food

Crispy Japanese Chicken Katsu Curry


Crispy Japanese Chicken Katsu Curry

3 comments

  1. You can make the recipe [HERE](https://dobbernationloves.com/food-drink/japanese-chicken-katsu-curry-recipe/).
    **Ingredients**

    **Katsu Curry Sauce**
    • 1 tbsp Canola Oil
    • 400 g Onion minced
    • 250 g Potato diced
    • 100 g Carrot diced
    • 4 cubes Japanese Curry
    • 800 ml Water Chicken Cutlets
    • 4 Skinless and Boneless Chicken Thighs
    • Salt and Pepper
    • 4 tbsp All Purpose Flour
    • 1 Egg beaten
    • 1 cup Panko Crumbs
    • Canola Oil for deep frying
    • 4 cups Steamed Rice
    • 1 cup Carrot Cabbage Slaw
    **Instructions**

    **Katsu Curry Sauce**
    1 Add oil to a Dutch Oven or large pot and heat over medium high heat. Add the onion and saute for 4-5 minutes or until translucent. Add the potatoes and carrots and stir for 3-4 minutes.
    2 Add water and turn the heat up to bring to a boil. Reduce the heat to medium low and simmer for 7-8 minutes, or until the vegetable are cooked through.
    3 Break the Japanese curry cubes into small blocks and add them to the pot. Stir gently to blend into the curry gravy.
    4 Reduce the heat to low, place a lid on the pot cook for 7-8 minutes or until the curry roux is completely incorporated. Stir occasionally as the curry tends to stick to the bottom of the pot.
    5 Check the consistency of the sauce. It should be like béchamel sauce. If it’s too thick, add more water. Remove from heat and set aside.
    **Chicken Cutlets**
    1 Use a meat mallet to pound the chicken thighs so they are 1/4 inch thick. Season with salt and pepper on both sides.
    2 Place flour, egg and breadcrumbs into separate shallow bowls or plates.
    3 Working one chicken thigh at a time, coat a fillet with flour, shake off excess, run it through the egg, allow excess to drip off, then transfer to the panko crumbs and cover on all sides. Repeat for all 4 chicken thighs.
    4 Heat oil in a wok or deep skillet to 350°F. The amount of oil should be about 1¼” deep.
    5 Gently place a fillet into the hot oil. Depending on the size of the pan, you may fry more than one at a time. Do not over crowd.
    6 Fry for 3-4 minutes or until the bottom side is browned. Using tongs, flip the fillet and cook for further 3-4 minutes until the other side is crispy.
    7 Transfer the cutlet onto a tray lined with paper towel to drain excess oil. Cut each chicken cutlet into 1” wide strips.

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