Japanese Chicken Katsu Curry | (EASY)

By Chef Jack Ovens · 50 min

Ingredients

Instructions

1. Cook the rice: put the washed jasmine rice and water in a large saucepan over high heat and bring to a boil. Reduce to low, cover and cook 12 minutes. Take off the heat, keep the lid on for 4 minutes, then fluff.
2. Make the sauce: heat the vegetable oil in a pan over medium-high heat and sauté the onions, carrots, garlic and ginger for 10 minutes, or until soft, stirring often. Add the curry powder and red chilli powder and cook 2 minutes.
3. Stir in the plain flour, soy sauce and rice vinegar and cook, whisking, for 2 minutes until thickened. Add the chicken stock and bring to a boil, then lower to medium-low and cook 6 minutes, until reduced by one third.
4. Stir in the honey, take off the heat and blend until smooth with an immersion blender. Set the sauce aside.
5. Make the coating: whisk the eggs in a bowl, then add the onion powder, garlic powder, salt, pepper and plain flour and whisk into a batter. Flatten the chicken with a mallet or rolling pin, dip it in the batter, then coat it in panko.
6. Fry the chicken in oil at 170°C (340°F) for 3 minutes per side, until golden and crisp. Drain on a rack or paper towel.
7. Slice the chicken into thick strips, serve beside the rice and spoon the sauce over the top.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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