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Recipe Card
ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 egg, lightly beaten
- 1 cup panko breadcrumbs
- 2 ounces Curry Roux
- 1 yellow onion, thinly wedge cut
- 1 large 1 large russet potato, peeled and diced into 1-inch pieces
- 1 large carrot, peeled and diced into 1-inch pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup grated red apple
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1/2 cup water
- 2 cups U.S.-grown medium-grain rice, cooked
Method
Step 1
Slice the chicken breast horizontally along the long side of the chicken. Then slice it in half. Lightly pound the chicken to tenderize until it is about ½ inch thick then season both sides with salt and pepper.
Step 2
Prepare three shallow dishes, with flour, a lightly beaten egg, and panko bread crumbs.
Step 3
Thoroughly coat both sides of the chicken with flour, then the beaten eggs, and lastly the panko bread crumbs. Shake off any excess between each step and make sure to press on the panko bread crumbs to thoroughly coat the chicken.
Step 4
In a medium-sized deep pan, heat up about 1-2 inches of vegetable or any neutral oil over medium-high heat until it reaches 340°F or 170°C. Place one coated chicken katsu into the oil and cook for 3 minutes before flipping and cooking for another 3-4 minutes. Cook the chicken until golden brown. Let the chicken cool slightly on a wire rack before slicing it into strips.
Step 5
In a medium pot over medium-high heat, pour in 1 tablespoon of olive oil in the pot and saute the onion and garlic until browned translucent, and fragrant.
Step 6
Next, add ½ tablespoon of oil and the carrot and enough. Mix to coat. Cook on medium-high for about 2 minutes.
Step 7
Then add ½ tablespoon of oil and the potato. Mix to coat. Cook on medium-high for about 2 minutes.
Step 8
Pour in the chicken stock, water, honey, soy sauce, and grated apple. Bring the pot to a boil then turn down the heat to simmer until the potatoes and carrots are soft about 15 minutes. Cover the pot with a to prevent the moisture from leaving.
Step 9
Lower the heat and add the curry roux. Gently mix to combine until thoroughly dissolved. Simmer on for 10 minutes until thickened.
Step 10
Serve the chicken katsu sliced over a bed of rice and a large scoop of Japanese curry.