Ooh, this is a good one. Not *quite* like the katsu from my regular takeout spot, but not far off. Add a dash of pumpkin purée and some white pepper, and it’s there. Delicious.
Chicken Katsu Curry
1 lb. boneless, skinless chicken breasts
40 grinds salt
Generous amount black pepper
1/4 cup flour
2 cups panko
1/4 cup neutral oil
1 yellow onion
1 medium carrot
1 inch ginger
4 cloves garlic
1 Tbsp. flour
2 Tbsp. curry powder
1 cup chicken broth
2 Tbsp. coconut aminos or soy sauce
1 Tbsp. honey
1/4 cup ketchup
2 Tbsp. oyster sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. honey
Preheat your oven to 375F/200C. Add a silicone liner or tinfoil to a baking tray and set aside.
Lay your chicken breasts in a single layer between 2 sheets of baking paper and pound to 1/2 inch thick.
Set up a breading station by placing shallow bowls or plates of flour seasoned with salt & pepper, beaten egg, and panko in a row. Coat the chicken with the flour mix, then dunk in the egg, and dredge in panko. Put on the prepared baking sheet and let stand 10 mins to rest.
Bake 10 mins, flip and bake an additional 10 mins.
While the chicken is cooking, chop the onion and carrot. Add the oil to a large pan and set over medium-high. When the oil comes up to temperature, add the onion and carrot and sautée, stirring frequently, until softened.
While that is working, chop the ginger and garlic. Add to the pan and sautée another few minutes.
Whisk in the flour and curry powder to combine.
Whisk in the chicken stock, soy sauce and honey.
Simmer, stirring frequently, 15 – 20 minutes or until reduced by about half.
Let cool and blend.
For the Katsu sauce, whisk together the ketchup, oyster sauce, Worcestershire sauce, and 1 Tbsp. honey.
Serve with a bowl of sushi rice. Makes enough for 4.