Ingredients
For the katsu:
4 boneless chicken breasts 🐔
Salt and pepper, to taste 🧂
1 cup all-purpose flour 🌾
2 large eggs, beaten 🥚
2 cups panko breadcrumbs 🍞
1 cup vegetable oil for frying 🛢️
For the curry sauce:
2 tbsp vegetable oil 🛢️
2 onions, finely chopped 🧅
2 carrots, peeled and chopped 🥕
2 cloves garlic, minced 🧄
1 tbsp grated ginger 🌿
2 tbsp curry powder 🍛
3 tbsp all-purpose flour 🌾
3 cups chicken broth 🍗
1 tbsp soy sauce 🍜
1 tbsp honey 🍯
Salt and pepper, to taste 🧂
For serving:
Steamed rice 🍚
Sliced green onions for garnish 🌱
Instructions
1️⃣ Season the chicken breasts with salt and pepper. Dredge each breast in flour, then dip in beaten eggs, and coat with panko breadcrumbs. 🐔
2️⃣ Heat vegetable oil in a large frying pan over medium-high heat. Fry the chicken breasts until golden brown and cooked through, about 5-7 minutes per side. Transfer to a paper towel-lined plate to drain. 🛢️🍳
3️⃣ For the curry sauce, heat vegetable oil in a large saucepan over medium heat. Add chopped onions and carrots, cooking until softened, about 10 minutes. 🥕🧅
4️⃣ Add minced garlic and grated ginger, cooking for another 2 minutes until fragrant. 🧄🌿
5️⃣ Stir in curry powder and flour, cooking for 2 minutes to form a paste. 🍛🌾
6️⃣ Gradually whisk in chicken broth, bringing the mixture to a boil. Reduce heat and simmer for 15-20 minutes until thickened. 🍗⏳
7️⃣ Stir in soy sauce and honey, seasoning with salt and pepper to taste. 🍜🍯🧂
8️⃣ Slice the fried chicken breasts and serve over steamed rice, topped with the curry sauce. Garnish with sliced green onions. 🍚🌱
- Prep Time: 20min
- Cook Time: 30min
Nutrition
- Calories: 600 Kcal