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Dip in the egg to cover, letting excess drip off, then dredge both sides in the bread crumbs until evenly coated. It’s typically made with either chicken breasts or thighs coated in panko before being deep-fried and served with sweet and savory tonkatsu sauce. That being said, some people prefer the easier cleanup of baking this in an oven, so if you choose to do so, you can follow the instructions on my baked chicken parmesan recipe (after you’ve breaded the katsu), to bake this in an oven. All text and photos ©2007-2020. Hi! Make the katsu sauce: Whisk the ketchup, Worcestershire, brown sugar, soy sauce and garlic powder in a bowl until smooth. In Hawaii, this dish of crunchy fried chicken cutlets with a tangy sauce often comes as part of a plate lunch with a scoop each of steamed rice and potato salad. Genevieve Ko is the former cooking editor for the Los Angeles Times. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Beautiful British food for the Queen’s birthday, Japanese chicken katsu curry: Gizzi Erskine, 4 x 150g free-range skinless boneless chicken breasts, 250 ml buttermilk, 2 heaped teaspoons medium curry powder, 2 cloves of garlic, 120 g panko breadcrumbs, 1 mug of basmati rice , (300g), 25 g creamed coconut, 2 litres vegetable oil, 1 onion, 1 thumb-sized piece of ginger, 1 medium carrot, 1 bunch of fresh coriander , (30g), 1 teaspoon each garam masala , medium curry powder, turmeric, 2 heaped tablespoons plain flour, 1 heaped teaspoon mango chutney, 1 red onion, 1 lemon, 1 fresh red chilli. Chicken Katsu (チキンカツ) is a delicious alternative to the more traditional Tonkatsu (pork cutlet). Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go. 1 pound boneless, skinless chicken breast cutlets, Kosher salt and freshly ground black pepper, Shredded cabbage and steamed rice, for serving, Fried Chicken Sandwich with Chili Crisp Mayo, Shrimp Saganaki With Halloumi and Harissa, Sesame Cold Noodles With Crab and Crunchy Vegetables, Chopped Pear Salad With Buttermilk Dressing. Heat over medium heat until shimmering, then add enough cutlets to fit in a single layer without crowding. The three-step breading process (flour, egg, panko) ensures the breadcrumbs adhere to the chicken without flaking off. Press a chicken cutlet in the flour to evenly coat both sides, then lift out and shake off excess back into the dish. Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Dip the flour-dusted chicken in the egg, turning it over a few times to coat it evenly. Preheat 1 1/2 inches of oil to 340 degrees F or 170 C. Line a wire rack with 2-3 sheets of paper towels. The name “Katsu” comes from the English word “cutlet,” which becomes “katsuretsu” when transliterated into Japanese. https://www.jamieoliver.com/recipes/chicken-recipes/chicken-katsu-curry Ko graduated from Yale after a childhood in Monterey Park. “Katsu curry is super-delicious and is one of Japan’s most popular dishes. Pour the panko into another tray. If it’s thicker, gently pound each cutlet with a meat mallet or rolling pin to flatten. When the oil has reached the desired temperature, lower the chicken into the oil. If you’re using chicken breasts, it’s important to butterfly them. Mix the salt, white pepper, and onion powder together in a small bowl and then sprinkle the seasoning mixture evenly over both sides of the chicken. Stir in the flour, then the mango chutney. When the cutlets are done, transfer them to the prepared rack and let them rest for 2-3 minutes before you slice them. Flip the chicken over a few times to ensure it browns evenly. https://www.bbc.co.uk/food/recipes/chicken_katsu_curry_48890 If you are using thighs, trim any excess skin, fat, or gristle off of them. Flip it over and repeat until every surface of the chicken is coated in an even layer of panko. Season all over with salt and pepper. Repeat with the remaining cutlets, replenishing and reheating oil with each batch. Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Beat an egg in a shallow bowl or tray and then prepare another bowl or tray with the panko. No Recipes®, 2 boneless skinless breasts or 4 large thighs. 1 Melt the coconut oil in a medium-sized heavy-based pan. Press gently on the crumbs to help them adhere to the chicken. Be careful not the scrape off the flour from the chicken. To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Why this recipe works. https://www.bbc.co.uk/food/recipes/cheats_chicken_katsu_54230 If you are using chicken breasts, butterfly them by cutting them in half horizontally. Press down firmly with the palm of your hand to slightly flatten each chicken breast. Cover and marinate in the fridge for at least 2 hours, but preferably overnight. Be sure you don’t miss any spots. Dip the chicken into the egg, making sure there is no dry flour left. Taste, season and add more mango chutney, if needed. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Sprinkle the flour over every surface of the chicken and then pat the pieces of chicken together to distribute the flour evenly. You can serve it the same way to re-create the experience of eating on the island.

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