Chicken Katsu Curry by @veryhungrygreek

50 min

2 servings

🍗

400 g

Chicken breast

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🌾

32 g + 1 tbsp

Plain flour

🥚

50 g

Egg

🥖

35 g

Panko breadcrumbs

🌱

Sesame seeds

🫗

480 ml

Vegetable oil

🧅

100 g

Onion

🧄

6 g

Garlic

🫚

15 g

Ginger

🍛

12 g

Curry powder

🥢

15 ml

Soy sauce

🍬

4 g

Sugar

🍲

250 ml

Chicken stock

  1. Chop
    • onion
    • garlic
    • fresh ginger

    Finely chop 1 small onion, mince 2 garlic cloves, and mince 1 tablespoon fresh ginger.

  2. Season
    • chicken breast
    • salt

    Season 2 chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon black pepper on both sides.

  3. Place
    • plain flour
    • egg

    Place 2 tablespoons plain flour in one shallow dish. Beat 1 egg in a second shallow dish.

  4. Mix
    • panko breadcrumbs
    • black sesame seeds

    Mix 35 g panko breadcrumbs with 1/2 teaspoon black sesame seeds and 1/2 teaspoon white sesame seeds in a third shallow dish.

  5. Coat
    • chicken breast
    • plain flour
    • egg

    Coat each chicken breast in the flour. Dip each floured chicken breast into the beaten egg.

  6. Press
    • chicken breast
    • panko breadcrumbs
    • black sesame seeds

    Press each chicken breast into the panko mixture until fully coated. Set the breaded chicken aside on a clean plate.

  7. Pour
    • vegetable oil
    • Panko breadcrumbs

    Pour enough vegetable oil into a skillet to reach about 1/2 inch deep. Heat the oil over medium heat until a breadcrumb sizzles immediately.

  8. Fry
    • chicken breast
    • vegetable oil

    Fry the breaded chicken breasts for 4 to 5 minutes per side. Cook until golden and the thickest part reaches 74°C / 165°F.

  9. Transfer
    • chicken breast

    Transfer the fried chicken to a paper towel-lined plate or wire rack. Rest the chicken for 5 minutes.

  10. Add
    • vegetable oil
    • onion

    Add 1 tablespoon vegetable oil to a saucepan over medium heat. Cook the chopped onion for 5 to 7 minutes until soft and golden.

  11. Add
    • plain flour
    • onion

    Add the remaining 2 tablespoons plain flour to the onion. Stir and cook for 1 to 2 minutes.

  12. Add
    • garlic
    • fresh ginger

    Add the minced garlic and minced fresh ginger to the saucepan. Stir and cook for 1 to 2 minutes until fragrant.

  13. Stir
    • curry powder
    • Onion

    Stir 2 tablespoons curry powder into the onion mixture. Cook for 1 minute to toast the spices.

  14. Add
    • soy sauce
    • sugar

    Add 1 tablespoon soy sauce and 1 teaspoon sugar. Stir for 1 minute until the sugar dissolves.

  15. Pour
    • chicken stock

    Pour 250 ml chicken stock into the saucepan. Bring the curry sauce to a gentle simmer.

  16. Simmer
    • salt

    Simmer the curry sauce for 5 to 10 minutes until thickened. Season with additional salt and black pepper if needed.

  17. Blend

    Blend the curry sauce until smooth and velvety. Return the blended sauce to the saucepan and keep warm over low heat.

  18. Cook
    • sushi rice

    Cook 180 g sushi rice according to the packet instructions. Keep the cooked rice covered until serving.

  19. Warm
    • pak choi
    • edamame

    Lightly char 250 g pak choi in a dry skillet over high heat. Warm 150 g edamame until hot.

  20. Smash
    • cucumber

    Smash 1 large cucumber with the flat side of a knife and cut it into bite-size pieces. Serve it as a fresh cucumber salad alongside the curry.

  21. Slice
    • chicken breast
    • sushi rice
    • pak choi

    Slice the rested chicken into strips. Divide the sushi rice, curry sauce, chicken, pak choi, edamame, and cucumber salad between 2 bowls.

Chicken Katsu Curry by @veryhungrygreek

50 min

2 servings

🍗

400 g

Chicken breast

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🌾

32 g + 1 tbsp

Plain flour

🥚

50 g

Egg

🥖

35 g

Panko breadcrumbs

🌱

Sesame seeds

🫗

480 ml

Vegetable oil

🧅

100 g

Onion

🧄

6 g

Garlic

🫚

15 g

Ginger

🍛

12 g

Curry powder

🥢

15 ml

Soy sauce

🍬

4 g

Sugar

🍲

250 ml

Chicken stock

Preparation Steps

  1. Step 1/21

    Finely chop 1 small onion, mince 2 garlic cloves, and mince 1 tablespoon fresh ginger.

    🧅onion
    🧄garlic
    🫚fresh ginger
    🔪chef's knife
    🪵cutting board

  2. Step 2/21

    Season 2 chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon black pepper on both sides.

    🍗chicken breast
    🧂salt
    ⚫black pepper
    🍽️plate
    🥄measuring spoons

  3. Step 3/21

    Place 2 tablespoons plain flour in one shallow dish. Beat 1 egg in a second shallow dish.

    🌾plain flour
    🥚egg
    🥣shallow dish
    🥣mixing bowl
    🍴fork

  4. Step 4/21

    Mix 35 g panko breadcrumbs with 1/2 teaspoon black sesame seeds and 1/2 teaspoon white sesame seeds in a third shallow dish.

    🥖panko breadcrumbs
    🌱black sesame seeds
    🌱white sesame seeds
    🥣shallow dish
    🥄measuring spoons

  5. Step 5/21

    Coat each chicken breast in the flour. Dip each floured chicken breast into the beaten egg.

    🍗chicken breast
    🌾plain flour
    🥚egg
    🥣shallow dish

  6. Step 6/21

    Press each chicken breast into the panko mixture until fully coated. Set the breaded chicken aside on a clean plate.

    🍗chicken breast
    🥖panko breadcrumbs
    🌱black sesame seeds
    🌱white sesame seeds
    🥣shallow dish
    🍽️plate

  7. Step 7/21

    Pour enough vegetable oil into a skillet to reach about 1/2 inch deep. Heat the oil over medium heat until a breadcrumb sizzles immediately.

    🫗vegetable oil
    🍳skillet

  8. Step 8/21

    Fry the breaded chicken breasts for 4 to 5 minutes per side. Cook until golden and the thickest part reaches 74°C / 165°F.

    🍗chicken breast
    🫗vegetable oil
    🍳skillet
    🥢tongs

  9. Step 9/21

    Transfer the fried chicken to a paper towel-lined plate or wire rack. Rest the chicken for 5 minutes.

    🍗chicken breast
    🥢tongs
    🧻paper towel
    🍽️plate
    ✨wire rack

  10. Step 10/21

    Add 1 tablespoon vegetable oil to a saucepan over medium heat. Cook the chopped onion for 5 to 7 minutes until soft and golden.

    🫗vegetable oil
    🧅onion
    🍲saucepan
    🥄wooden spoon
    🥄measuring spoons

  11. Step 11/21

    Add the remaining 2 tablespoons plain flour to the onion. Stir and cook for 1 to 2 minutes.

    🌾plain flour
    🧅onion
    🍲saucepan
    🥄wooden spoon
    🥄measuring spoons

  12. Step 12/21

    Add the minced garlic and minced fresh ginger to the saucepan. Stir and cook for 1 to 2 minutes until fragrant.

    🧄garlic
    🫚fresh ginger
    🍲saucepan
    🥄wooden spoon

  13. Step 13/21

    Stir 2 tablespoons curry powder into the onion mixture. Cook for 1 minute to toast the spices.

    🍛curry powder
    🍲saucepan
    🥄wooden spoon
    🥄measuring spoons

  14. Step 14/21

    Add 1 tablespoon soy sauce and 1 teaspoon sugar. Stir for 1 minute until the sugar dissolves.

    🥢soy sauce
    🍬sugar
    🍲saucepan
    🥄wooden spoon
    🥄measuring spoons

  15. Step 15/21

    Pour 250 ml chicken stock into the saucepan. Bring the curry sauce to a gentle simmer.

    🍲chicken stock
    🍲saucepan
    🥄wooden spoon
    🥄measuring cup

  16. Step 16/21

    Simmer the curry sauce for 5 to 10 minutes until thickened. Season with additional salt and black pepper if needed.

    🧂salt
    ⚫black pepper
    🍲saucepan
    🥄wooden spoon
    🥄measuring spoons

  17. Step 17/21

    Blend the curry sauce until smooth and velvety. Return the blended sauce to the saucepan and keep warm over low heat.

    🍲saucepan

  18. Step 18/21

    Cook 180 g sushi rice according to the packet instructions. Keep the cooked rice covered until serving.

    🍚sushi rice
    🍲saucepan
    saucepan lid
    🧺fine-mesh sieve

  19. Step 19/21

    Lightly char 250 g pak choi in a dry skillet over high heat. Warm 150 g edamame until hot.

    🥬pak choi
    🫘edamame
    🍳skillet
    🥢tongs
    🍲saucepan

  20. Step 20/21

    Smash 1 large cucumber with the flat side of a knife and cut it into bite-size pieces. Serve it as a fresh cucumber salad alongside the curry.

    🥒cucumber
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  21. Step 21/21

    Slice the rested chicken into strips. Divide the sushi rice, curry sauce, chicken, pak choi, edamame, and cucumber salad between 2 bowls.

    🍗chicken breast
    🍚sushi rice
    🥬pak choi
    🫘edamame
    🥒cucumber
    🔪chef's knife
    🪵cutting board
    🍽️plate

Composition

Ingredients

Types

Meat, Seasoning, Cereal, Baking, Egg, Breadcrumb, Oil, Vegetables, Spices, Condiment, Sweetener, Broth

Ingredients

Chicken breast, Salt, Black pepper, Plain flour, Egg, Panko breadcrumbs, Sesame seeds, Vegetable oil, Onion, Garlic, Ginger, Curry powder, Soy sauce, Sugar, Chicken stock

Notes

Salt (to season chicken), Black pepper (to season chicken), Plain flour (for dredging chicken, for the sauce), Egg (beaten), Sesame seeds (black and white, mixed with panko), Vegetable oil (about 1/2 inch in skillet for frying chicken), Onion (small, finely chopped), Garlic (minced), Ginger (minced)

Allergens

Gluten, Egg, Soy

Dietetics

Dietary regimen

High protein, Dairy-free

Calories

780 kcal

Macro nutrients

Protein: 45g, Carbohydrates: 82g, Fat: 29g, Saturated fat: 4.5g, Fiber: 7g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 1450mg, Iron: 3.5mg, Potassium: 780mg, Calcium: 85mg

Vitamins

Vitamin C: 32mg, Vitamin A: 310µg, Vitamin B6: 0.9mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

21 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring spoons, measuring cup, shallow dish, skillet, saucepan, saucepan lid, tongs, wooden spoon, wire rack, paper towel, plate, fine-mesh sieve

Appliances

Stove, Blender

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Lunch, Weeknight meal, Comfort food

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Japanese, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Crunchy, Tender, Creamy, Velvety, Juicy

Flavors

Savory, Mildly spicy, Umami, Aromatic, Ginger, Garlicky, Sweet, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked chicken or curry at room temperature for more than 2 hours.,Refrigerate within 1 hour when the ambient temperature is above 32°C / 90°F.), fridge : 3 days (Store cooled chicken, curry sauce, rice, and vegetables in separate airtight containers.,Reheat chicken and curry until piping hot and the chicken reaches 74°C / 165°F.,For best crispness, reheat chicken in an oven or air fryer rather than the microwave.), freezer : 2 months (Freeze cooled curry sauce in an airtight freezer-safe container.,Freeze cooked chicken separately; the crust may lose crispness after thawing.,Do not refreeze thawed chicken.)