Japanese Chicken Katsu: crispy panko fried chicken accompanied by a lovely curry sauce, to die for!
Calories per serving488kcal
1cupbreadcrumbs or panko(80 g)
2mediumfresh chicken breasts
1 ⅓ozGolden Curry cubes(40 g)
Add the curry cubes to a small saucepan and add half a cup (120 ml) of cold water.
Place this over medium heat and let the curry cubes dissolve gently. Stir regularly. Once the cubes are melted fully, you will end up with a glossy sauce. Take it off the heat and cover the pan. Put it aside until needed later.
Rinse the chicken breasts well. Remove any sinew, fat or cartilage that is still attached. Then pat the chicken dry with some kitchen paper. Rub the chicken breasts on one side with the garlic paste;
Divide the beaten egg and the panko breadcrumbs over 2 separate deep plates. Dip the chicken first in the beaten egg, followed by the panko and then one more time in the egg and end with a layer of panko. This will give you a nicely thick and crunchy crust later.
Brown the coated chicken breasts 20 minutes in some hot sunflower oil over high heat.
Then flip them over on both sides until crispy and golden.
Turn the heat off and let the chicken rest for another 3 minutes. Slice it up and transfer the slices onto plates. Serve with cooked rice and drizzle with the curry sauce.