Chicken Asian

Chicken katsu curry

Name: Chicken katsu curry recipe
Yield: 4
Cuisine: /asian
Ingredients: 4 pieces katsu (see below); Steamed sushi rice, to serve; 40.00 ml vegetable oil; 1 onion, chopped; 2 carrots, chopped; 2 tsp each Keen’s curry powder, garam masala and white sugar; 2 garlic cloves, crushed; 2 tsp finely grated ginger; 20.00 ml plain flour; 500ml chicken stock; 480g cucumber; 40.00 ml rice wine vinegar; 2 tsp caster sugar; 1 tsp each toasted sesame seeds and black sesame seeds; 40.00 ml each finely chopped mint; Shichimi togarashi (Japanese spice mix, from Asian grocers), to season and sprinkle; 2 x 320g chicken breast fillets; 75g plain flour; 2 large eggs, at room temperature, whisked; 75g breadcrumbs; Vegetable oil, to deep-fry

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by Tracey Pattison

Delicious Team

Jul 03, 2023

Make this warming Japanese classic at home and it will quickly become a favourite for those cooler nights when you are craving something tasty but not too heavy.

4 pieces katsu (see below)
Steamed sushi rice, to serve

Curry

2 tbs vegetable oil
1 onion, chopped
2 carrots, chopped
2 tsp each Keen’s curry powder, garam masala and white sugar
2 garlic cloves, crushed
2 tsp finely grated ginger
1 tbs plain flour
2 cups (500ml) chicken stock

Cucumber salad

4 (480g) Lebanese cucumbers, quartered lengthways, thickly sliced
2 tbs rice wine vinegar
2 tsp caster sugar
1 tsp each toasted sesame seeds and black sesame seeds
2 tbs each finely chopped mint and flat-leaf parsley
Shichimi togarashi (Japanese spice mix, from Asian grocers), to season and sprinkle

Chicken katsu

2 x 320g chicken breast fillets
1/2 cup (75g) plain flour
2 large eggs, at room temperature, whisked
1 1/2 cups (75g) panko breadcrumbs
Vegetable oil, to deep-fry

Method

1.

For the chicken katsu, slice each chicken breast in half horizontally to create 4 thinner fillets in total. Place flour, eggs and panko in 3 separate shallow bowls. Dip chicken into flour, shake off excess, then dip into egg, then into panko, pressing down firmly to coat well. Transfer to a plate and chill for at least 30 minutes to set the crumb. Pour oil into a large saucepan to a depth of 5cm. Place pan over medium-high heat. Once oil reaches 170°C (a piece of bread will turn golden in 60 seconds), carefully deep-fry 2 fillets at a time, turning only once during frying, for 3-5 minutes or until deep golden and cooked through. Carefully transfer to a large plate lined with paper towel.
2.

For the cucumber salad, combine cucumber, vinegar, sugar, sesame seeds and herbs in a large bowl. Season with shichimi to taste. Toss to combine. Stand at room temperature for 20 minutes, tossing occasionally, to coat cucumber in dressing.
3.

Meanwhile, for the curry, heat oil in a medium frypan over medium-high heat. Cook onion and carrot, stirring occasionally, for 5 minutes or until softened and light golden. Add spices, sugar, garlic and ginger. Cook, stirring constantly, for 20 seconds or until fragrant. Stir in flour and cook, stirring constantly, for 30 seconds. Stir in stock until mixture is well combined and smooth. Bring to a rapid simmer, then reduce heat and simmer, stirring occasionally, for 10 minutes or until sauce reduces slightly and thickens to a thin custard consistency.
4.

Divide rice and curry among serving bowls. Thickly slice katsu on a slight diagonal and place on top of curry. Spoon a little cucumber salad on top, and serve remaining salad alongside in small bowls.
5.

Sprinkle with extra shichimi to serve.