Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4
Cuisine: Taiwanese
Ingredients: 2 cups peanut oil; 1 tablespoon turmeric powder; ½ teaspoon hot Madras curry powder; 2 tablespoons honey; 1¼ cups boiling water; 1 tablespoon salt; 2 teaspoons cornstarch blended with a little of the measured water; 2 cups boiling water; 2 bananas, sliced; 2 cups chicken stock; 1 tablespoon ground black pepper; 3 Granny Smith apples, chopped; 2 tablespoons ketchup; ½ large onion, chopped; 4 large skinless chicken breasts; 1½ cups all-purpose flour; 2 cups Panko breadcrumbs (use ordinary if Panko are not available); 2 garlic cloves, crushed and finely chopped; 2 tablespoons butter; 4 eggs, beaten

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

China Modern

By Ching-He Huang

Published 2006

About

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.

Ingredients

Asia
Taiwan
Japan
Main course
Spicy

Ingredients

Method