Steph Ain’t Got Nothin’ On This Chicken Katsu Curry

Chicken katsu curry has comforting warmth, bold flavor, and crispy (but juicy) bite is guaranteed to slam dunk you into a food coma. This is a fried chicken dish that is served with Japanese Curry, a variety of pickled and fresh veggies, and rice. If you’ve ever wanted to make this yourself, now’s the time! 

Servings: 2

Prep time: 5 min

Cook time: 30 min

Ingredients:

• 2 chicken breasts
• 1 cup panko
• 1/2 cup flour
• 3 eggs
• Vegetable oil (for frying)
• 1 cup grape tomatoes
• 1/4 cup each pickled daikon, onion, cucumber
• 1 curry packet
• 2 cups cooked (cauliflower) rice

---

Recipe:

1. Heat 2 inches of vegetable oil in a cast iron. You want it to be at the temperature where it starts making bubbles immediately after something touches it. (See below)
2. Place the chicken breast in a large ziploc, then tenderize for even thickness throughout. If you don’t have a tenderizer, try using a wine bottle or a mug to get the thickness you want.
3. Immediately before frying, coat the chicken in flour, then egg, then panko
4. Fry 5 min on each side or until golden brown.
5. While the chicken is cooking, make your curry sauce either from scratch or as directed by the package.
6. Remove tonkatsu from heat, then set it on a paper towel in order to cool off and remove excess oil.
7. Serve with fresh tomato, pickled vegetables, and (cauliflower) rice.

Enjoy!

---

Notes:

• If you do not have a thermometer (like us), test the heat of the oil with a wooden spoon or chopstick. If the oil bubbles steadily when you dip the utensil in the oil, it is ready for frying. No bubbles = not hot enough. Violent bubbles = too hot.
• Be careful not to overtenderize. Stop tenderizing as soon as the thickness is evened to ensure that the meat does not become ripped, broken, or smashed.
• Curry sauce can be made from scratch, but given the amount of ingredients, we decided it would be more efficient (both in terms of time and money) for us to buy almost ready curry packets. If only we had the spice rack of the gods!
• Asian markets often have pickled vegetables ready to eat. We got ours from Mitsuwa, and they conveniently have combo packs specifically for eating with katsu!