Chicken Katsu | Recipe Tutorial

Easy step by step tutorial on how to make Chicken Katsu, Recipe tutorialShow more

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INGREDIENTS :

650 grams chicken breast ( 22.92 oz )
140 grams panko breadcrumbs ( 4.93 oz )
180 grams all purpose flour ( 6.34 oz )
4 grams minced ginger ( 0.14 oz )
600 ml vegetable stock ( 20.28 fl oz )
200 ml coconut milk ( 6.76 fl oz )
3 beaten eggs
2 minced garlic cloves
1 chopped medium onion
3 tablespoons vegetable oil ( 44.36 ml )
2 teaspoons soy sauce ( 9.85 ml )
2 1/2 tablespoons curry powder ( 15.75 grams )
2 tablespoons all purpose flour ( 15.6 grams )
2 teaspoons dark brown sugar ( 8.34 grams )
2 teaspoons turmeric ( 6.36 grams )
2 teaspoons Worcestershire sauce ( 9.85 ml )
1/4 teaspoon ground white pepper ( 0.58 grams )
1/4 teaspoon salt ( 0.57 grams )
salt & pepper ( seasoning )
vegetable oil ( shallow fry )

INSTRUCTIONS :

.in a pan / wok on low heat add 3 tablespoons vegetable oil
.once heated add 2 minced garlic cloves, cook for 1 minute
.add 1 chopped medium onion, cook for 1 minute
.add 4 grams minced ginger, cook for 1 minute
.add 2 tablespoons all purpose flour, 2 1/2 tablespoons curry powder
.mix well
.add 600 ml vegetable stock, raise to medium heat & mix well
.add 200 ml coconut milk & mix well
.add 2 teaspoons Worcestershire sauce, 2 teaspoons soy sauce
.add 2 teaspoons turmeric & mix well
.add 2 teaspoons dark brown sugar, 1/4 teaspoon salt
.add 1/4 teaspoon ground white pepper & mix well
.cook for 5 minutes & set aside
.place cling film over chicken breasts & tenderize
.season both sides with salt & pepper
.coat chicken in flour dip in beaten egg & coat with panko breadcrumbs
.in a pan on medium heat shallow fry breaded chicken ( 5 to 7 minutes each side )
.place chicken on drip rack to remove oil & get crispy
.slice chicken into strips
.drizzle sauce over chicken