Chicken Katsu Curry (d) Recipe
Panko Battered Chicken Breast Topped withJapanese Style Curry & Mixed Vegetables Served with Miso Soup (Dine In Only)
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Ingredients
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Chicken Katsu
Curry Sauce
Mixed Vegetables
Miso Soup
Method
Chicken Katsu
- 1
Prepare Chicken
Season the chicken breasts with salt and black pepper.
- 2
Breading Setup
Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs.
- 3
Bread the Chicken
Dredge each chicken breast in flour, dip it in the egg, then coat it with panko breadcrumbs, pressing gently to adhere.
- 4
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken breasts for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
Curry Sauce
- 5
- 6
- 7
Add Broth and Seasoning
Pour in the chicken broth, add curry powder, soy sauce, and sugar. Bring to a simmer.
- 8
Thicken the Sauce
Mix cornstarch with a little water to create a slurry. Stir it into the sauce and cook until thickened, about 5 minutes.
Mixed Vegetables
- 9
Cook Vegetables
In a separate pan, steam or sauté the green beans and sliced bell pepper until just tender.
Miso Soup
- 10
Prepare Miso Soup Base
In a pot, bring water to a boil. Add miso paste and stir until dissolved.
- 11
Add Ingredients
Add diced tofu, sliced green onions, and seaweed. Simmer for 2-3 minutes before serving.
