Spicy Chicken Katsu Curry Recipe
spicy Japanese curry served with sushi rice, shredded green cabbage, scallions, pickled ginger, umeboshi, and katsu chicken (spicy) *Vegan option available upon request
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Prepare the Chicken
Flatten the chicken breasts to about 1/2 inch thickness using a meat mallet. Season with salt, pepper, and spicy chili paste, ensuring it is well coated.
- 3
Bread the Chicken
Set up a breading station with three bowls: one with flour, one with beaten eggs, and the last with panko breadcrumbs. Dredge each chicken breast in flour, dip it in egg, and finally coat it with panko breadcrumbs.
- 4
Fry the Chicken
In a large frying pan, heat vegetable oil over medium heat. Fry the breaded chicken breasts until golden brown and cooked through, about 4-5 minutes on each side. Remove and drain on paper towels.
- 5
Make the Curry Sauce
In a separate pot, add 2 cups of water and bring to a boil. Break the curry roux into pieces and add it to the boiling water, stirring until dissolved. Simmer for about 10 minutes to thicken.
- 6
Serve
Slice the fried chicken and place it on a plate with sushi rice. Pour the curry sauce over the chicken. Garnish with shredded cabbage, chopped scallions, pickled ginger, and umeboshi. Enjoy!
