Korean Curry With Chicken Katsu Recipe

Prep and flatten chicken

Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a resealable bag and pound to an even 1/2-inch thickness using a meat mallet or heavy pan. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.

Set up dredging stations

Place the flour in a shallow dish. In a second shallow bowl whisk the 2 eggs with 2 tablespoons milk until combined. Put panko breadcrumbs in a third shallow dish. One at a time, dredge each chicken piece in flour, shaking off excess; dip into the egg mixture; press into panko to fully coat, pressing the crumbs onto the surface to adhere.

Fry the katsu

Heat 1 cup neutral oil in a large skillet over medium-high heat to reach 350°F (175°C) or until a pinch of breadcrumbs sizzles immediately. Fry chicken in batches if needed, 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Adjust heat to maintain oil temperature. Transfer to a wire rack or paper towel-lined plate to drain. Let rest 3-5 minutes, then slice into 1/2-inch strips. Serve with lemon wedges if using.

Prepare vegetables

Peel and dice the onion into medium pieces. Peel and cut the carrot into 1/2-inch rounds or half-moons. Peel and cut the potato into 3/4-inch cubes. Mince the garlic and grate the ginger.

Sauté aromatics and vegetables

In a medium saucepan or sauté pan, heat 2 tablespoons vegetable oil over medium heat. Add the diced onion and cook 4-5 minutes until softened and translucent. Add the minced garlic and grated ginger and cook 30-45 seconds until fragrant. Add the carrot and potato and cook 2-3 minutes, stirring, to coat with oil.

Simmer

Pour in 2 cups water or low-sodium chicken stock and bring to a boil. Reduce heat to a simmer, cover partially, and cook 12-15 minutes until the potato and carrot are tender when pierced with a fork.

Incorporate curry roux and finish

Turn heat to low. Stir in the 4 tablespoons curry roux a little at a time, stirring until fully dissolved and the sauce begins to thicken. Add 1 tablespoon soy sauce, 1 teaspoon brown sugar, 1 teaspoon rice vinegar or mirin, and the grated apple (about 1/2 cup) and stir to combine. Simmer gently 3-5 minutes to meld flavors. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper as needed. If sauce is too thick, add up to 1/4 cup water to reach desired consistency.

Portion 1 cup steamed rice onto each plate or into bowls. Ladle the hot Korean curry beside or over the rice. Arrange the sliced chicken katsu on top of the rice and curry or alongside. Garnish with chopped scallions and serve with pickled radish or fukujinzuke and lemon wedges.