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: ½ large onion, chopped; 2 tablespoons honey; 2 bananas, sliced; 1¼ cups boiling water; 3 Granny Smith apples, chopped; 2 teaspoons cornstarch blended with a little of the measured water; 2 garlic cloves, crushed and finely chopped; 2 cups chicken stock; 2 cups boiling water; 2 cups Panko breadcrumbs (use ordinary if Panko are not available); 2 tablespoons ketchup; 2 tablespoons butter; 1 tablespoon ground black pepper; 1 tablespoon salt; 2 cups peanut oil; 1½ cups all-purpose flour; ½ teaspoon hot Madras curry powder; 4 large skinless chicken breasts; 1 tablespoon turmeric powder; 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.