A combination of a rich, spicy and satisfying Japanese curry with a crispy golden panko coated chicken breast makes for one of Japan’s most popular comfort dishes.
- 1 hour
- 2 Servings
Sauce (2 servings):
- 1/2 Large Onion
- Vegetable Oil
- 300ml - 400ml Water (if prefer less salty sauce, go with more water)
- 50g Yutaka Japanese-Style Curry (half pack)
- Steamed rice
- Chicken Breast
- Salt & Pepper
- 50g Plain Flour
- 1 Large Egg
- Yutaka Panko
- Deep frying oil
Rice & Side dish
- Soak Rice first while you prepare for the rest of the meal.
- Cook steam rice according to the instrucitons on pack.
- Prepare you favourite green salad to serve with the Katsu Curry.
- Chop Onion into small pieces.
- Add a little oil to the pan.
- Gently fry chopped onions on low heat for a few minutes or until lightly browned
- Add 300ml to 400ml of water and bring to boil (use more water if prefer less salty sauce). Simmer for a few minutes.
- Break 50g of Yutaka Curry (half pack) into small pieces and add into the pot. Simmer for about 7 minutes or unitl sauce thickens. Stir constantly to prevent burning.
Chicken Katsu - Deep Frying - Option 1:
- Make 4-5 cuts on the chicken to prevent it from bending when cooking, then season the chicken with salt and pepper.
- Coat the seasoned chicken with plain flour.
- Dip chicken in egg and coat with Yutaka Panko.
- Add oil to pan and bring the heat to 170*C.
- Deep fry the chicken for 6-8 minutes.
- Serve with steam rice, green salad, and sliced chicken. Add sauce.
Chicken Katsu - Oven Baking - Option 2:
- Preheat your oven to 200 °C
- Toast Panko: Heat 1 tablespoon of olive oil in a non-stick pan on medium-high heat. Once the oil starts swirling around in the pan, add 1 heaping cup of Yutaka panko. Stirring panko constantly for 3 to 4 minutes until they look golden. Turn off the heat and place the toasted panko in a big plate to cook down.
- Season chicken breast with some salt and pepper. Put the flour, the beaten egg and the toasted panko in three plates.
- Coat the seasoned chicken in plain flour, then dip in the beaten egg, and finally coat with the toasted panko
- Place the chicken in oven tray and cook in the oven for 20-30 minutes (200°C)
Cook sauce as instructed above while waiting for chicken to be ready.