Katsu Curry

Even if you didn’t grow up eating this, Katsu curry is a dish that makes you feel at home. It’s comforting warmth, bold flavor, and crispy (but juicy) bite is guaranteed to make you lay back in your seat and slip into a food coma. If you’ve ever wanted to make this yourself, now’s the time!

Processed with VSCO with hb2 preset

Cook time: 45 min

Servings: 2

Ingredients:

  • 2 chicken breasts
  • 1 cup panko
  • 1/2 cup flour
  • 3 eggs
  • Vegetable oil (for frying)
  • Fresh tomato
  • Pickled daikon, onion, cucumber
  • Curry packet
  • 2 cups cooked (cauliflower) rice

Cooking & Chill (grab a partner and get cooking!):

Step 1:
Fork: Heat 2 inches of vegetable oil in a cast iron. You want it to be at the temperature where it starts making bubbles immediately after something touches it. (See below)
Spoon: Place the chicken breast in a large ziploc, then tenderize for even thickness throughout. If you don’t have a tenderizer, try using a wine bottle or a mug to get the thickness you want.

Step 2:
F+S: Immediately before frying, coat the chicken in flour, then egg, then panko. Fry at least 5 min on each side.

Step 3:
F: Fry the rest of the chicken. Remove from heat a shade or two before the chicken reaches your desired color/crunchiness.
S: Make your curry sauce either from scratch or as directed by the package.

Step 4:
F: Remove tonkatsu from heat, then set it on a paper towel in order to cool off and remove excess oil.
S: Stir the curry sauce occasionally to prevent burning. Slice fresh tomatoes and set aside.

Step 5:
F+S: Serve with fresh tomato, pickled vegetables, and (cauliflower) rice. Enjoy!


Classic Instructions:

1. Heat 2 inches of vegetable oil in a cast iron. You want it to be at the temperature where it starts making bubbles immediately after something touches it. (See below)

2. Place the chicken breast in a large ziploc, then tenderize for even thickness throughout. If you don’t have a tenderizer, try using a wine bottle or a mug to get the thickness you want.

3. Immediately before frying, coat the chicken in flour, then egg, then panko

4. Fry 5 min on each side or until golden brown.

5. While the chicken is cooking, make your curry sauce either from scratch or as directed by the package.

6. Remove tonkatsu from heat, then set it on a paper towel in order to cool off and remove excess oil.

7. Serve with fresh tomato, pickled vegetables, and (cauliflower) rice. Enjoy!


Helpful tips:

-If you do not have a thermometer (like us), test the heat of the oil with a wooden spoon or chopstick. If the oil bubbles steadily when you dip the utensil in the oil, it is ready for frying. No bubbles = not hot enough. Violent bubbles = too hot.

-Be careful not to overtenderize. Stop tenderizing as soon as the thickness is evened to ensure that the meat does not become ripped, broken, or smashed.

-Curry sauce can be made from scratch, but given the amount of ingredients, we decided it would be more efficient (both in terms of time and money) for us to buy almost ready curry packets. If only we had the spice rack of the gods!

-Asian markets often have pickled vegetables ready to eat. We got ours from Mitsuwa, and they conveniently have combo packs specifically for eating with katsu!

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