Japanese Chicken Katsu Curry

Ingredients

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• 1 tablespoon vegetable oil (for curry sauce)
• 1 medium onion, finely chopped
• 2 carrots, sliced
• 2 potatoes, diced
• 3 cups chicken stock
• 1/4 cup Japanese curry powder
• 1 tablespoon soy sauce
• 1 tablespoon honey
• Steamed white rice (for serving)
• Chopped green onions (for garnish)
• Pickled ginger (optional)

Instructions

1. Begin by preparing the chicken katsu. Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until about 1/2 inch thick. Season both sides with salt and pepper.
2. Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third one.
3. Coat each chicken breast in flour, shaking off the excess, then dip it in the beaten eggs, and finally coat with panko breadcrumbs.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded chicken cutlets. Fry for 5-6 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
5. While the chicken is frying, make the curry sauce. In a separate pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until softened.
6. Add the sliced carrots and diced potatoes to the pot, stirring to combine. Cook for another 5 minutes.
7. Pour in the chicken stock and bring the mixture to a simmer. Stir in the curry powder, soy sauce, and honey. Allow to simmer for about 15-20 minutes.
8. To serve, slice the crispy chicken katsu into strips and place over a bed of steamed rice. Ladle the hot curry sauce over the chicken and rice.
9. Garnish with chopped green onions and serve with pickled ginger, if desired.

Nutrition