Chicken Katsu Curry

Ingredients

• •4 pcs Chicken breast
• •4 pieces Chicken breasts
• •1.5 cups Panko breadcrumbs
• •100 g All-purpose flour
• •0.5 cup Flour
• •2 pcs Eggs
• •1 teaspoon Salt
• •0.5 teaspoon Black pepper
• •200 grams Curry roux
• •200 g Japanese curry roux
• •2 tablespoons Vegetable oil
• •3 cloves Garlic
• •2 medium Onion
• •2 large Onions
• •2 medium Carrots
• •3 medium Potatoes
• •1 cup Chicken broth
• •4 cups Chicken stock
• •2 tablespoons Vegetable oil
• •2 cups Rice
• •500 ml Vegetable oil

Instructions

1. 1

   Pound chicken to even thickness

   💡 Tenderizes

2. 2

   Bread: flour, egg, panko

   💡 Double coat

3. 3

   Fry until golden and crispy

   💡 350°F

4. 4

   Sauté diced onions until caramelized, about 10 minutes

   💡 Caramelization develops deep, complex flavors

5. 5

   Add stock, simmer until vegetables tender

   💡 Keep at a gentle bubble - rapid boiling toughens proteins and makes liquids reduce too quickly.

6. 6

   Add curry roux, stir until thickened

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

7. 7

   Serve curry over rice with katsu on top

   💡 Cut strips