Hello, hello, hello; I hope that you are all well! I must start by apologizing for the delay in writing up this post. I meant to share it last week but I have been celebrating my birthday with my lovely friends and family (plus a lot of food of course!) and kept on postponing it… However I am here now and so happy to be sharing another recipe.
Chicken katsu is, in my humble opinion, the finest Japanese food export out there (after sushi of course). It consists of a thin fillet of chicken breast or thigh that is breaded in panko bread crumbs, deep fried and served with a mild curry sauce and rice. I have tried it in so many restaurants as when I see it on a menu I just have to order it, it’s like a magical magnetic foodie force. However I was also super keen to be able to make it myself so after rather a lot of recipe testing (it took a while to get the curry sauce just right) I concocted this recipe which I am sharing with you all today! If you have tried kastu curry before (any Wagamamas fans?) then I hope this is up to scratch and if not I hope that you enjoy dipping your toes into Japanese cuisine.
Prep Time: 20 minutes
Cooking Time: 40 minutes
- 1 tbsp vegetable/ sunflower oil
- 1 carrot, peeled and finely chopped
- 1 onion, peeled and finely chopped
- 1 stick of celery, finely chopped
- 2 garlic cloves, peeled and finely diced
- 2 tbsp flour
- 2 tsp mild curry powder
- 300 ml chicken stock
- 1 bay leaf
- 1 tsp garam massala
- 1 tbsp soy sauce
- 1 tbsp honey
- salt and pepper
- 2 medium chicken breasts
- 1 egg, whisked
- 3 tbsp panko bread crumbs
- further vegetable/ sunflower oil for frying
- 150 g sticky rice
- 1/2 cabbage, radish, 1 chili, 2 spring onions – sliced up to make a side salad (optional)
- Ensure than all of the vegetables are prepped. In a large saucepan heat the oil on a medium heat and pour in the carrot, garlic, onion and celery. Leave to cook for ten minutes, stirring occasionally until all of the veg has softened. Stir 1 tbsp flour and the curry powder into the veg and then add in the chicken stock. Bring to the boil and then turn down the heat so that the sauce is simmering slightly and then add in the soy sauce, honey and garam massala. Stir until everything is combined and then place a lid on the pan and then leave it to cook for a further twenty five minutes.
- Meanwhile prep and cook the chicken. Place both chicken breasts underneath a sheet of baking parchment and use a rolling pin to flatten until they are 2 cm thick. In three separate plates place the flour, egg and panko bread crumbs and season each generously with salt and pepper. Dip the chicken first in the flour, then in the egg and then in the panko bread crumbs, ensuring it is well covered in each and then set to one side.
- In a medium sized frying pan (that can fit both chicken breasts) pour in the vegetable oil until it is about half an inch thick. Turn the heat onto high and wait until the oil starts to bubble a little, when it does turn the heat down to medium and add the chicken to the pan. Fry the chicken in the oil for about ten minutes or until the surface is a golden brown colour turning over half way through. Remove from the pan and finely slice the chicken breast.
- Cook the sticky rice according to the packet instructions. The sauce can either be served straight away or you can blend it until smooth. Assemble the chicken and rice and the pour over a generous amount of the curry sauce and serve with a side salad if you wish.
Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on instagram and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer >>>.