I recently went to a Japanese restaurant in London with my best mate and haven’t been able to stop eating Japanese food since. This is a recipe for a Japanese crispy fried chicken with a sauce made from a curry roux. This is an incredibly easy dish and an incredibly satisfying one with silky sauce to accompany crispy, juicy chicken.
The recipe serves 3 as I was raving about it so much that a couple of mates wanted in on the action too but the quantities are easily adjustable.
- 3 Chicken breasts, skinless & boneless
- 50g Plain Flour
- 2 Eggs
- 100g Panko Breadcrumbs
- 1/2 Onion, finely chopped
- 3 chunks of curry roux (I used S&B Golden Curry Sauce Mix)
- 500ml water
- Sunflower Oil for frying
- Salt & Pepper
- Cooked Jasmine Rice and chopped chives to serve
- Butterfly the chicken breasts, cover with a sheet of cling film and flatten them out using a rolling pin until they’re about 1cm thick. Season both sides of each breast with salt then coat all over in the flour.
- Beat the egg in a shallow dish and tip the breadcrumbs into another. Dip each piece of chicken in the egg then coat in breadcrumbs. Leave to one side whilst you make a start on the Katsu Curry sauce.
- Add a tsp sunflower oil to a small pan and sweat the chopped onion until cooked through.
- When the onions are cooked, add in the curry roux and a little bit of the hot water. Stir to dissolve the roux then gradually add the rest of the water and cook over a medium heat until the sauce has thickened.
- Meanwhile, heat some sunflower oil in a large frying pan over a medium heat. (Just short of enough to coat the base). Be a little patient with this, if you put your chicken in and the oil isn’t hot enough, the panko crumbs will likely go soggy.
- Carefully add the prepared chicken into the pan and fry for about 5-7 minutes on each side or until golden and crispy. Remove from the pan onto a plate lined with some paper towels.
- Now all your components are ready, it’s time to serve. Plate up some cooked rice, slice up the chicken and place on top. Then pour over as much of the katsu curry sauce as you like! You could even sprinkle over some chopped chives.