Japanese Chicken Katsu with Curry Recipe

Ingredients

• 4 boneless, skinless 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
• 4 cups cooked rice, for serving

Instructions

1. Prepare the Chicken:
2. Season the chicken breasts with salt and pepper. Dredge each piece in flour, dip in the beaten eggs, and coat with panko breadcrumbs, pressing lightly to ensure the breadcrumbs adhere well.
3. Fry the Chicken:
4. Heat vegetable oil in a large skillet over medium-high heat. Carefully add the chicken and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
5. Make the Curry Sauce:
6. In a separate saucepan, heat vegetable oil over medium heat. Sauté the onions until softened, about 5 minutes. Add garlic, ginger, and carrots; cook for an additional 3 minutes.
7. Pour in the chicken broth, curry powder, soy sauce, and honey. Bring the mixture to a boil, then reduce to a simmer for about 10 minutes.
8. If the sauce needs thickening, stir in the cornstarch mixture and cook for an additional 2-3 minutes until it thickens.
9. Serve:
10. Slice the fried chicken cutlets and serve them over cooked rice, generously drizzled with curry sauce. Enjoy your meal!
11. Curry sauce: Sauté onions, garlic, ginger, and carrots, then simmer with broth and spices.