About the Recipe
Golden, breaded chicken cutlet served over fluffy rice and smothered in rich Japanese curry sauce. It’s crunchy, savoury, and soul-warming—comfort food at its finest with a satisfying kick.
Ingredients
Katsu sauce
1 medium white onion, finely chopped
4 garlic cloves, minced
3 cm ginger, minced
3 tablespoons vegetable oil
1 teaspoon turmeric powder
2.5 tablespoons medium curry powder
1 tablespoon plain flour, sifted
300 ml chicken stock/vegetable stock
100 ml coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar
Fried Chicken/Vegetables
2 chicken breasts
1 Aubergine, sliced into 1cm pieces
1 sweet potato, sliced into 1cm pieces
Vegetable oil to deep fry
3 eggs, whisked
2 cups plain flour (add more if needed)
150g Panco Breadcrumbs (add more if needed)
1 tablespoon garlic Powder
1 tablespoon onion Granules
Salt and pepper, to taste preferences
Instructions
Step 1
To prepare the Katsu sauce, first heat the vegetable oil in a pan over medium heat. Add the minced garlic, ginger, and chopped onions, and sauté until the onions are softened and begin to brown slightly.
Step 2
When the onions have softened, incorporate the spice mix of turmeric and curry powder, then add the plain flour. Cook for 1-2 minutes to eliminate the raw flour flavor.
Step 3
Then, add the stock (either vegetable or chicken, depending on your dietary choice) to the pan. Stir continuously to eliminate any lumps and blend all the spices into the mixture.
Step 4
After mixing, gradually incorporate the coconut milk until you achieve the desired creaminess, then add the soy sauce and sugar. Adjust the flavors according to your taste buds.ie. To lower the saltiness, use less soy sauce. If you prefer it less sweet, decrease the amount of sugar. For a smoother texture, I like to blend the mixture with some ice and strain it.
Step 5
For the chicken or vegetables, start by lightly seasoning the flour with salt, pepper, garlic powder, and onion granules.
Step 6
Then, cut the aubergine and peeled sweet potatoes into slices that are 1cm thick. If you opt for the meat alternative, slice the chicken breast in half to create a thinner piece, which will help cook the chicken more easily and prevent salmonella.
Step 7
First, lightly coat the vegetable or chicken in the flour mixture, then dip it into the whisked eggs. Repeat this process once more. Finally, apply a generous layer of panko breadcrumbs. Double dipping will guarantee a crispy texture for the vegetables or chicken.
Step 8
In a deep pan, heat vegetable oil until it reaches a boil. To check if the oil is sufficiently hot, drop a breadcrumb into it; if it sizzles, the oil is ready.
Step 9
Fry the coated vegetables and chicken until they turn golden brown, typically about 6 minutes, but be sure to slice a test piece to verify it is fully cooked.
Step 10
For serving, arrange some sticky rice on the plate with the panko-crusted chicken and vegetables, and add a generous portion of katsu sauce. Optionally, garnish with chopped spring onions or sesame seeds. Enjoy!!