Name: L&L Hawaiian Barbecue Albuquerques Chicken Katsu W/Curry Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces boneless, skinless chicken breasts; 1 tsp kosher salt; 1 tsp black pepper; 3 tbs all-purpose flour; 2 pieces large eggs; 2 tbs milk; 2 cups panko breadcrumbs; 1 cup vegetable oil (for frying); 4 pieces lemon wedges (optional); 2 tbs unsalted butter; 1 piece yellow onion, finely diced; 1 piece carrot, peeled and diced small; 2 pieces garlic cloves, minced; 1 tsp vegetable oil; 2 tbs all-purpose flour; 1 tbs tomato paste; 1 tbs soy sauce; 1 tbs worcestershire sauce; 1 tsp honey; 2 cups chicken stock; 2 tbs Japanese curry roux (or mild curry powder); 0.5 tsp salt; 0.25 tsp black pepper; 4 cups short-grain white rice, cooked; 2 tbs chopped scallions or parsley (optional); 0.25 cup fukujinzuke or pickled ginger (optional)

Method

Chicken Katsu

Prepare chicken

If chicken breasts are thick, butterfly them or place between plastic wrap and pound to about 1/2 inch (1.2 cm) thickness. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper.

Set up breading station

Place 3 tablespoons flour in a shallow dish. In a second shallow bowl, whisk 2 eggs with 2 tablespoons milk until combined. Place 2 cups panko breadcrumbs in a third shallow dish.

Bread the chicken

Dredge each chicken piece in flour, shaking off excess. Dip into the egg mixture, then press firmly into the panko breadcrumbs to coat completely. Shake off loose crumbs and set on a wire rack or plate. Repeat for all pieces.

Pan-fry the katsu

Pour about 1 cup vegetable oil into a large skillet so it’s about 1/4 inch deep and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Add the breaded chicken, working in batches if needed, and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to prevent burning. Transfer cooked cutlets to a wire rack or paper towel-lined plate to drain and rest for 3 minutes. Squeeze lemon wedges over cutlets if using.

Japanese Curry Sauce

Sauté aromatics

In a medium saucepan, heat 2 tablespoons butter and 1 teaspoon vegetable oil over medium heat. Add the diced onion and carrot and cook, stirring, until softened and the onion is translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.

Make the roux base

Stir in 2 tablespoons flour and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste. Add 1 tablespoon tomato paste and cook for 30 seconds.

Build the sauce

Slowly whisk in 2 cups chicken stock until smooth. Add 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon honey, and 2 tablespoons Japanese curry roux (or curry powder). Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until sauce thickens and carrots are tender.

Finish and season

Taste and adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If sauce is too thick, add up to 1/4 cup additional stock or water to reach desired consistency. Keep warm over low heat until ready to serve.

To Serve

Divide cooked rice among 4 plates (about 1 cup cooked rice per serving). Place one chicken katsu cutlet on each plate, slice each cutlet into 4–6 pieces if desired, and spoon several ladlefuls of warm curry sauce over the cutlet and rice.

Garnish with chopped scallions or parsley and serve pickles (fukujinzuke) or pickled ginger on the side. Serve immediately.

Chicken Katsu W/curry Recipe