Super Delicious Chicken Katsu

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Onion (medium)		1
Carrot (medium)		1
Ginger		1 thumb
Vegetable oil		3 tbsp
Japanese curry cube		1
Chicken stock cube		1
Hot water		800ml
How to make chicken katsu:
Chicken breast fillet		1
Salt & pepper		as required
Egg		1
Flour		as required
Panko breadcrumbs		as required
Vegetable oil for frying		as required

Method

Cook

40min

I used the JAVA brand curry roux cubes available in most Japanese foodstores.

Put the vegetable oil in a pan and add the finely sliced onions. Fry on low heat for 20 minutes. Don't leave the kitchen for any reason!

The onions will be beautifully caramelised. Add the finely diced carrot and finely chopped ginger and fry for a further 5 minutes.

Add the chicken stock and simmer on medium heat until it reduces and reaches your preferred consistence for a lovely onion soup. It should be about 1/4 of the original volume.

Turn the heat off and add the curry roux cube and dissolve. The delicious curry is ready!

Slice the chicken breast into two thinner slices but not all the way through. Tenderise to make them thinner and season well with salt & pepper. Keep aside for 5 minutes.

Dredge with the flour and run through the beaten egg and coat thoroughly with the panko breadcrumbs.

Deep fry the chicken in 180C hot oil for 3 minutes, turning over once. Remove from the oil and allow to cook on residual heat for 3 minutes.

Return the chicken to the oil for a further 2 minutes then remove and drain well.

Keep for 5 minutes before slicing thickly. Place on a dish of cooked rice.

Reheat the curry from Step 5 and pour over part of the chicken katsu attractively. This will look more delicious.

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