Instructions

Take the chicken out of the fridge so it can be becoming room temperature.
Add the avocado oil to a large pot over medium high heat and quickly saute the garlic for a minute or two, until fragrant. Add the chicken broth or water and let come to a boil before reducing the heat to a low simmer. Add the curry blocks, rice vinegar, soy sauce, honey, and black pepper stirring the curry blocks in until dissolved. Add the cooked soup veggies and let heat through, 3-4 minutes. Reduce heat to low to stay hot and stir occasionally and continue cooking while cooking the chicken.
Prep for breading the chicken. In three shallow bowls, add flour, salt, paprika, and garlic powder to one bowl (stir it together, the beaten eggs in the next bowl, and the panko breadcrumbs in the last bowl (this will be the order you bread the chicken). Put a large plate at the end of the bowls for once you’ve breaded the chicken. Take a sheet pan and cover with parchment paper and top with a cooling rack and place by the stove (you’ll set the chicken on this after cooking so it doesn’t get soggy).
Take the Halved Chicken Breasts and pat them dry and stack on a plate. Place by the flour where you’ll start breading.
Take a large shallow pot or dutch oven (the high sides will prevent sputtering everywhere) and add an oil like avocado or vegetable oil. You want to fill it so it will come up about 1/2 of the chicken breast (this is a shallow fry) so it won’t be a ton of oil that needs to be disposed of when you’re finished (around a cup max). Turn the heat to medium and let the oil be heating up while you bread the chicken. When ready, make sure the oil is to temp at 330 degrees F or add a few panko bread crumbs and make sure they sizzle (shouldn’t brown too quickly).
While oil is heating, add the chicken breasts first to the flour and coat. Shake off the excess flour before adding to the beaten eggs. Coat the chicken with the egg. Put the chicken lastly into the panko and press the crumbs onto it, so it’s coated well (really shouldn’t see any chicken through it). Place on the plate and finish the coating process with all the chicken.
When oil is ready (it should shimmer but not smoke), place two pieces of chicken in the shallow oil (you’ll cook in batches to keep the oil hot and to avoid overcrowding the pan). Cook 3-4 minutes on each side, until golden brown (160 degrees F internally). When chicken is finished, move to the cooling rack to cool and continue cooking the rest of the chicken. Slice half the pieces to serve, and reserve the other chicken breasts for Chicken Katsu Bowls.
While cooking, heat the leftover rice in the microwave with a wet paper towel over it to help it stay moist.
To serve, place a bed of rice, and top with the veggie curry. Add the sliced chicken on top and garnish with Parsley and Green onions.

Chicken Curry Katsu

Ingredients

Instructions

Notes

Nutrition Facts

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