Chicken Katsu Curry

This is a Japanese recipe (the word ‘katsu’ refers in Japanese to the fried chicken) which is also a popular favorite in Taiwan – so much so that there is an adapted Taiwanese version known as Pai-Gu Fan which uses pork chops on the bone and is similarly prepared but substitutes tapioca flour for Panko breadcrumbs. Both should be available in Asian supermarkets. This is delicious with steamed rice or a serving of Chinese flat udon noodles.

Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients

  • 4 large skinless chicken breasts
  • cups all-purpose flour
  • 4 eggs, beaten
  • 2 cups Panko breadcrumbs (use ordinary if Panko are not available)
  • 2 cups peanut oil

For the Katsu Curry Sauce

Makes 5 Cups

  • 2 tablespoons butter
  • 2 garlic cloves, crushed and finely chopped
  • ½ large onion, chopped
  • 3 Granny Smith apples, chopped
  • cups boiling water
  • 2 bananas, sliced
  • 2 tablespoons honey
  • 1 tablespoon turmeric powder
  • ½ teaspoon hot Madras curry powder
  • 2 tablespoons ketchup
  • 2 cups chicken stock
  • 2 cups boiling water
  • 2 teaspoons cornstarch blended with a little of the measured water
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper

Method

  1. First make the sauce. Heat a large pan over high heat and melt the butter. Sauté the garlic and onions then add apples, the boiling water, bananas, honey, turmeric, Madras powder and ketchup. Bring the sauce to the boil and add the chicken stock, water, blended cornstarch, salt and pepper. Cook for 20 minutes, stirring occasionally.
  2. Strain the sauce through a sieve into a bowl, discarding any solids. Cover with foil and keep warm in the oven (you can reheat it in a small pan to make sure it is piping hot before serving).
  3. Make some slits in the chicken breasts to ensure that the heat will get through. Coat the breasts in all-purpose flour and shake off any excess. Dip the breasts into the beaten egg, then coat evenly with the breadcrumbs.
  4. Heat a wok over high heat and add the peanut oil. Deep fry the chicken breasts for 5-6 minutes (depending on size) until golden brown. You may need to work in batches; keep them warm on a plate covered with foil in the oven until all the pieces are cooked.
  5. Serve the chicken with the curry sauce, steamed rice or udon noodles and Chinese Pickled Salad.

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