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Chicken Katsu Curry Recipe

Name: The Alchemist New York Streets CHICKEN KATSU CURRY Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skinless chicken breasts; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 cups all-purpose flour; 2 unit large eggs; 1 tbsp water (for egg wash); 1.5 cups panko breadcrumbs; 1 cups neutral oil for frying (vegetable or canola); 2 tbsp unsalted butter; 1 cup yellow onion, finely diced; 2 unit garlic cloves, minced; 0.5 cup carrot, grated; 2 tbsp mild curry powder; 1 tbsp tomato paste; 1 tbsp soy sauce; 1 tsp worcestershire sauce; 1 tsp honey; 2 tbsp all-purpose flour (for roux); 2 cups chicken stock; 1 tbsp ketchup; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup jasmine rice (uncooked); 1.25 cups water (for rice); 0.25 tsp salt; 2 tbsp green onions, thinly sliced; 2 tbsp pickled red ginger (beni shoga)

Inspired by The Alchemist New York Street

Time50m

Serves2

Panko crumb, house katsu sauce, jasmine rice

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Ingredients

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Chicken Katsu

1 lb boneless skinless chicken breasts

1 tsp kosher salt

1/2 tsp black pepper

1/2 cups 00 bread flour

2 unit Large eggs

1 tbsp water (for egg wash)

1 1/2 cups Panko breadcrumbs

1 cups neutral oil for frying (vegetable or canola)

Katsu Curry Sauce

2 tbsp Unsalted butter

1 cup yellow onion, finely diced

2 unit Garlic cloves, minced

1/2 cup Carrot, grated

2 tbsp mild curry powder

1 tbsp tomato paste

1 tbsp Aged soy sauce

1 tsp Original Worcestershire Sauce

1 tsp Honey

2 tbsp all-purpose flour (for roux)

2 cups chicken stock

1 tbsp Ketchup

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Rice & Garnish

1 cup jasmine rice (uncooked)

1 1/4 cups water (for rice)

1/4 tsp Celtic sea salt

2 tbsp green onions, thinly sliced

2 tbsp pickled red ginger (beni shoga)

Method

Rice & Garnish

Cook rice

Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice, 1.25 cups water, and 0.25 tsp salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Prepare garnishes: thinly slice green onions and set out pickled red ginger to serve alongside the finished dish.

Katsu Curry Sauce

Sauté aromatics

In a medium saucepan, melt 2 tbsp butter over medium heat. Add the finely diced onion and sauté until translucent and starting to brown at edges, 6–8 minutes. Add the minced garlic and grated carrot and cook 1–2 minutes until fragrant.

Build flavor

Stir in 2 tbsp curry powder and 1 tbsp tomato paste, cooking 1 minute to bloom the spices. Add 1 tbsp soy sauce, 1 tsp Worcestershire sauce, and 1 tsp honey; stir to combine.

Make roux and simmer

Sprinkle 2 tbsp flour over the mixture and stir for 1 minute to cook the raw flour taste. Gradually whisk in 2 cups chicken stock until smooth. Add 1 tbsp ketchup, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until sauce thickens to a medium gravy consistency. Taste and adjust seasoning with additional salt or soy sauce if needed. Keep warm on very low heat.

Chicken Katsu

Prepare chicken

Trim any excess fat from the chicken breasts. If they are thick, butterfly each breast and then place between plastic wrap and pound gently with a meat mallet to an even thickness of about 1/2 inch. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place 1/2 cup flour in a shallow dish. In a second shallow bowl, beat 2 eggs with 1 tbsp water to make an egg wash. Place 1.5 cups panko breadcrumbs in a third shallow dish.

Bread the chicken

Dredge each chicken piece in flour, shaking off excess. Dip into the egg wash, letting excess drip, then press firmly into panko until well coated on both sides. Set breaded cutlets on a wire rack (not directly on a plate) to maintain the coating.

Fry katsu

Pour about 1 cup neutral oil into a large skillet to a depth of ~1/4 inch and heat over medium-high until shimmering and a small piece of panko sizzles on contact (about 350°F/175°C). Fry cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Work in batches if needed to avoid crowding. Transfer cooked cutlets to a wire rack set over a sheet pan and let drain for 2–3 minutes.

Slice and serve

Using a sharp knife, slice each katsu into 1/2-inch strips. Spoon warm katsu curry sauce over a bed of jasmine rice, top with sliced chicken katsu, and garnish with sliced green onions and pickled red ginger.