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Restaurants›L&L Hawaiian Barbecue Charleston, SC›Chicken Katsu Curry Recipe

Chicken Katsu Curry Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs Chicken Katsu Curry Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 pieces boneless skinless chicken breasts; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.75 cups all-purpose flour; 2 pieces eggs; 2 tbs milk; 1.5 cups panko breadcrumbs; 1 cups vegetable oil (for frying); 2 pieces lemon wedges (optional); 2 tbs vegetable oil; 1 tbs unsalted butter; 1 piece yellow onion (medium), finely chopped; 1 piece carrot, peeled and cut into 1/4-inch rounds; 1 piece potato (Yukon or russet), peeled and cut into 1/2-inch cubes; 2 cloves garlic cloves, minced; 1 tsp ginger, minced; 2.5 cups chicken stock; 1 tbs soy sauce; 1 tsp honey; 1 tbs ketchup; 3 tbs Japanese curry roux (such as S&B or Golden Curry), broken into blocks; 1 tsp cornstarch; 1 tbs cold water (for slurry); 0.5 tsp salt; 0.25 tsp black pepper; 4 cups steamed Japanese short-grain rice; 2 tbs chopped scallions or parsley (optional); 0.25 cups fukujinzuke or pickled ginger (optional)

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time1h

Serves2

Chicken katsu topped with rich l & l curry sauce.

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Ingredients

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Chicken Katsu

2 pieces boneless skinless chicken breasts

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

3/4 cups 00 bread flour

2 pieces Eggs

2 tbs Milk

1 1/2 cups Panko breadcrumbs

1 cups vegetable oil (for frying)

2 pieces lemon wedges (optional)

L & L Style Curry Sauce

2 tbs Tuscany sunflower oil

1 tbs Unsalted butter

1 piece yellow onion (medium), finely chopped

1 piece carrot, peeled and cut into 1/4-inch rounds

1 piece potato (Yukon or russet), peeled and cut into 1/2-inch cubes

2 cloves Garlic cloves, minced

1 tsp Ginger, minced

2 1/2 cups chicken stock

1 tbs Aged soy sauce

1 tsp Honey

1 tbs Ketchup

3 tbs Japanese curry roux (such as S&B or Golden Curry), broken into blocks

1 tsp Cornstarch

1 tbs cold water (for slurry)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

To Serve

4 cups steamed Japanese short-grain rice

2 tbs chopped scallions or parsley (optional)

1/4 cups fukujinzuke or pickled ginger (optional)

Method

Chicken Katsu

Prepare chicken

Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch (1.3 cm) thick and even. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, whisk together the eggs and 2 tablespoons milk until smooth. Place the panko breadcrumbs in a third shallow bowl.

Bread the chicken

Dredge each seasoned chicken breast in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the panko breadcrumbs to coat completely. Set breaded cutlets on a plate; press more panko on any sparse spots.

Fry

Pour about 1 cup vegetable oil into a large skillet to a depth of roughly 1/4 inch (enough to shallow-fry). Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately. Fry breaded cutlets 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain temperature. Transfer to a wire rack or paper-towel-lined plate to drain for 2–3 minutes. If desired, squeeze lemon wedge over cutlets.

Slice

Let the cutlets rest 2 minutes, then slice into 1/2-inch strips for serving.

L & L Style Curry Sauce

Sweat vegetables

Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the sliced carrot and cubed potato; cook 3–4 minutes more.

Add aromatics

Add the minced garlic and 1 teaspoon minced ginger, and cook 30–45 seconds until fragrant.

Simmer

Pour in 2 1/2 cups chicken stock, then add 1 tablespoon soy sauce, 1 teaspoon honey, and 1 tablespoon ketchup. Bring to a gentle boil, then reduce heat to low and simmer until carrots and potatoes are tender, about 12–15 minutes.

Blend (optional for smooth sauce)

For a smoother, L & L-style velvety curry, use an immersion blender to purée the vegetables and stock until mostly smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth, then return to the pan.

Add roux and thicken

Stir in 3 tablespoons broken Japanese curry roux until fully dissolved and the sauce thickens. Simmer 3–5 minutes, stirring, to meld flavors.

Adjust consistency

If the sauce is too thin, make a slurry by whisking 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce, cooking 1–2 minutes until thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting to preference.

Keep warm

Reduce to the lowest heat to keep warm while finishing the katsu, stirring occasionally to prevent skin forming.

To Serve

Portion steamed rice onto plates (about 1 cup per serving). Place sliced chicken katsu alongside or on top of the rice.

Ladle the hot curry sauce over the katsu and rice (about 1/2 to 3/4 cup sauce per serving, or to taste).

Garnish with chopped scallions or parsley and serve with fukujinzuke or pickled ginger on the side.