Eastern Dragon
Let's prepare chicken katsu (fried and breaded cutlet) in two different styles: Curry chicken katsu and chicken katsu with Goma Tonkatsu Sauce.
Ingredients
(2 servings)
- Chicken Katsu:Oil for deep frying
- 2 Chicken Thigh (Boneless & Skinless)
- 60g Panko (Bread Crumb)
- 1 Egg (Beaten)
- 20g Breader Mix (Seasoned Flour)
Curry
- 1tbsp Oil
- 50g S&B Golden Curry
- 400ml Water
- ½ Finely Diced Onion
Tonkatsu Sauce
- Goma Tonkatsu Sauce
Chicken Katsu Method
Cooking time: 15-20 minutes.
- Start by heating half a pot of oil (enough to fit a chicken cutlet) on high heat.
- Gently filet and thin the thicker parts of the chicken thigh. Be careful not to cut all the way through the chicken piece. This is to create an even distribution of meat to cook all the way through.
- Batter the chicken pieces with Breader Mix first, beaten egg second and Panko last.
- To check if the oil is ready, you can drop a pinch of Panko into the oil and if it sizzles, it’s ready. Reduce to medium heat and place battered chicken cutlet/s into hot oil for 3-4 mins until golden brown.
- Remove cutlet/s from oil and set aside.
Curry Chicken Katsu
Cooking time: 15-20mins
- Heat a deep dish pan with 1 tbsp of oil and stir fry ½ a finely chopped onion until soft.
- Add 400ml of water. The amount of water is adjustable depending on your preference of thickness for the curry. Simmer for 5 mins on medium heat.
- Within S&B Golden Curry you can choose from Mild, Medium-Hot or Hot. Prepare 50g of curry (2 and a half blocks) by cutting them into smaller pieces so they are easier to melt.
- Remove pan from heat and add the curry blocks. Stir until curry has melted into the onion and water mixture. Simmer over low heat for another 3 minutes while stirring contantly.
- Cut your fried chicken katsu and serve your curry with chicken katsu and rice.
Chicken Katsu with Tonkatsu Sauce
- Cut your fried chicken katsu and serve with rice or salad.
- Using the Goma Tonkatsu Sauce, you can drizzle or serve in a small dipping bowl.
- Enjoy!