Quick Japanese Chicken Katsu Curry

Name: Quick Japanese Chicken Katsu Curry
Total time: 30 min
Yield: 2
Ingredients: butter; apple juice; vegetable oil; garam masala; curry powder; Kikkoman Naturally Brewed Soy Sauce; Worcestershire sauce; tomato ketchup; cayenne pepper (optional); plain flour; water; chicken breasts; Flour, for coating; egg, beaten; Kikkoman Panko - Japanese style crispy bread crumbs; Vegetable oil, for frying; Freshly steamed rice; Pickled ginger

Total time 30 mins

10 mins preparation time

20 mins cooking time

Katsu is a popular Japanese dish of panko-breaded chicken or pork slices, which are fried and served with a special katsu curry sauce. This recipe is quick and easy to make and made with mainly storecupboard ingredients.

Ingredients

2 portion(s)

For the curry sauce:

2 tbsp

butter

2 tbsp

apple juice

1 tbsp

vegetable oil

2 tbsp

garam masala

4 tsp

curry powder

2 tsp

Kikkoman Naturally Brewed Soy Sauce

2 tsp

Worcestershire sauce

2 tsp

tomato ketchup

 ¼ tsp

cayenne pepper (optional)

3 tsp

plain flour

300 ml

water

For the chicken katsu (breaded chicken breast):

chicken breasts

Flour, for coating

egg, beaten

Kikkoman Panko - Japanese style crispy bread crumbs

Vegetable oil, for frying

To serve:

Freshly steamed rice

Pickled ginger

How to Videos

Preparation

Step 1

First, make the curry sauce. Melt the butter in a saucepan over a low heat, then stir in the next eight ingredients. Cook for 10 minutes, stirring occasionally.

Step 2

Stir in the flour to make the curry roux. (This can be cooled and stored in the fridge for up to one week.)

Step 3

Stir in the water and bring to a simmer. Cook for a few minutes until it thickens.

Step 4

Lay the chicken flat on a work top and make a horizontal slice halfway through the chicken, being careful not to cut all the way through. Open the chicken like a book –– this helps the chicken cook more quickly.

Step 5

Add the flour, egg and breadcrumbs to three separate bowls. Coat the chicken in flour, then dip into the egg and coat completely in the breadcrumbs.

Step 6

Heat enough oil for deep-frying in a saucepan until hot. To check if the oil is ready, drop a bit of breadcrumb into the oil. If it’s the right temperature, the breadcrumb will rise to the top of the oil, sizzle and fry, but not brown immediately.

Step 7

Gently lower the chicken into the oil. Cook for a few minutes per side until crisp and golden brown. Remove from the oil and drain on a plate lined with kitchen paper.

Step 8

Slice the chicken while it is still hot and serve with rice, curry sauce and some pickled ginger.

Recipe-ID: UK150

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First, make the curry sauce. Melt the butter in a saucepan over a low heat, then stir in the next eight ingredients. Cook for 10 minutes, stirring occasionally.

Stir in the flour to make the curry roux. (This can be cooled and stored in the fridge for up to one week.)

Stir in the water and bring to a simmer. Cook for a few minutes until it thickens.

Add the flour, egg and breadcrumbs to three separate bowls. Coat the chicken in flour, then dip into the egg and coat completely in the breadcrumbs.

Gently lower the chicken into the oil. Cook for a few minutes per side until crisp and golden brown. Remove from the oil and drain on a plate lined with kitchen paper.

Slice the chicken while it is still hot and serve with rice, curry sauce and some pickled ginger.

Let us know what you think

Click on the number of stars you want to give: the more the better!