Chicken Katsu & Japanese Curry
Ingredients:
4-6 chicken thighs
1 c panko breadcrumbs
1/2 flour
1 egg
2 packages S&B Golden Curry
1 small onion
5 Yukon gold potatoes
10 carrots, peeled
1 c rice
Salt and pepper, to taste
Canola oil
Instructions:
Add the rice to a small saucepan and cook according to the package instructions.
Butterfly the chicken thighs and pound them flat until they’re an even thickness. Season both sides generously with salt and pepper.
Set up a dredging station with three shallow dishes: flour in one, beaten eggs in another, and panko in the third. Season each with salt and pepper. Add 1-2 teaspoons of water to the eggs to loosen them slightly.
Coat each piece of chicken lightly in flour, shaking off the excess. Dip it into the egg mixture and let any excess drip off before placing into the panko. Bury the chicken in breadcrumbs, then press firmly so they fully adhere. Lightly shake off any excess. Set the coated chicken aside to rest—this helps the crust stick and stay crispy!
Peel and prep your vegetables. Cut the potatoes into fourths, or eighths if they’re large. Slice the carrots into 2-inch pieces and the onion into thin slices. Add everything to a large pot, cover with water, season with salt, and bring to a boil. Cook until the vegetables are completely tender.
While the vegetables cook, heat 1-inch of canola oil in a deep frying pan over medium heat. Let it come to temperature slowly—rushing it can burn the oil before it’s hot enough to fry. Check the oil by dipping in the end of a wooden spoon or chopstick; if gentle bubbles form around it, it’s ready.
Fry the chicken in small batches. Overcrowding cools the oil and leads to oily, dense katsu, so give each piece space. Cook until the crust is golden and crispy and the chicken reaches an internal temperature of 165°F.
Once the vegetables are soft, turn the heat down and stir in the curry roux blocks. Let them completely dissolve into the cooking liquid, stirring occasionally until the sauce thickens and becomes glossy.
Slice the katsu into strips.
Spoon the Japanese curry over a warm scoop of rice and top with the crispy chicken.
