Ingredients
- Chicken breast
- Salt
- Pepper
- Flour
- Eggs (lightly beaten)
- Panko bread crumbs
- Vegetable oil (for frying)
- Olive oil
- Onion (diced)
- Garlic (minced)
- Carrot (sliced)
- Potato (diced)
- Chicken stock
- Water
- Honey
- Soy sauce
- Grated apple
- Curry roux
Instructions
- Prepare the chicken by slicing it horizontally and pounding it to about ½ inch thick. Season with salt and pepper.
- Set up three shallow dishes with flour, beaten eggs, and panko bread crumbs. Coat each chicken piece first in flour, then dip in egg, and finally coat with panko.
- Heat vegetable oil in a frying pan to 340°F (170°C). Fry each chicken piece until golden brown on both sides, about 6-7 minutes total.
- For the curry sauce, sauté diced onion and minced garlic in olive oil until translucent. Add sliced carrots and potatoes; cook for a few more minutes.
- Pour in chicken stock, honey, soy sauce, and grated apple; simmer until vegetables are tender. Stir in curry roux until dissolved.
- Serve sliced chicken katsu over rice topped with the rich curry sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 600
- Sugar: 8g
- Sodium: 840mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg