How to Make Chicken Katsu (Katsu Curry Recipe)

How to Make Chicken Katsu (Katsu Curry Recipe)

How to Make Chicken Katsu? Imagine you have an appetite for this recipe and cannot go to the restaurants to get it, Here in this article is How to make Chicken katsu. The recipe, steps, and methods are all in this article.

How to Make Chicken Katsu (Katsu Curry Recipe)

Why the Chicken Katsu Recipe works

With respect to answering how to make Chicken Katsu, we have to tell you why you need to make it.

We finally realized why there was such a buzz about the renowned Wagamama Katsu curry when I tried it for the first time.

I’ve tried different curry recipes, but none of them compares to the katsu sauce. Rich and creamy with zingy ginger undertones. 

Nothing compares to it when served with the crispy, diagonally cut chicken.

 The recipe originated in Japan.

If I say so myself, this dish is at least as wonderful as the Wagamama Katsu curry. 

Thanks to our baking procedure, you receive more sauce per serving and larger, lower-calorie crispy breaded chicken.

How to Make Chicken Katsu Recipe (Ingredients)

How to Make Chicken Katsu (Katsu Curry Recipe)

The following are the ingredients used when considering how to make chicken Katsu.

1. Panko breadcrumbs

These breadcrumbs are Japanese. 

They produced the best bread for our chicken when the bread is broken down into larger flakes.

 2. Egg

aids in fusing the breadcrumbs and chicken/flour.

 3. Rice

Both brown and white rice work nicely in this dish, so you can choose either one. 

When shooting, I used white basmati rice, but you could also use jasmine, sticky sushi rice, or any other type of rice you have on hand.

4. Onion

The onion is heavily utilized in this Katsu curry recipe, which creates an incredible flavor base.

5. Ginger

is one of the sauce’s most potent and zingy flavors without being overbearing.

6. Chicken Breast

This is one important ingredient used when considering how to make chicken katsu.

We cut one chicken breast into two thin planks to reduce costs. 

This gives you a decent chicken fillet with lots of surface area for the tasty, crispy batter for each serve.

7. Carrot

Adds color & sweetness to balance.

8. Spring onion

I love the added crunch of spring onion as a garnish at the end. It adds texture & flavor.

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How to make Chicken Katsu Curry Recipe

How to Make Chicken Katsu (Katsu Curry Recipe)

This is how to make chicken Katsu, kindly follow the steps below.

1. preheat oven to 200° C

2. In a deep non-stick frying pan, combine the chopped carrot and onion with the coconut oil and gradually cook over medium to low heat. Use salt to season.

3. Add the curry powder, ginger, turmeric, honey, soy sauce, flour, and a splash of chicken stock after the first five minutes.

4. Set the timer for 20 minutes and continue to gently cook for another minute before gradually adding all of the chicken stock.

5. Now begin the chicken preparation by slicing the three breasts into six thin pieces along their width.

Rolling the chicken first in flour, then in beaten egg, and finally in breadcrumbs can start the conveyor belt for crispy chicken. 

6. You can double dip the chicken in the egg and breadcrumbs for the crispiest results, though you might need extra breadcrumbs.

7. On a baking sheet, sprinkle half of the rapeseed oil. Next, add the battered chicken.

8. Finally, coat with the remaining rapeseed oil.

Place in the oven, turn it over after 12 minutes, and cook for a further 12 minutes on the opposite side. 

Boil a kettle, and prepare the rice per the directions on the package while the chicken bakes in the oven.

After around 20 minutes, the katsu sauce ought to have somewhat thickened, at which point it’s prepared for blending.

Serve the rice, a ladle of the sauce, and the optional spring onion and chili flakes while cutting the chicken diagonally for that Wagamama look.

What Can I Pair the Chicken Katsu Curry Recipe With?

After the question of how to make Katsu chicken, there is a question of what to pair it with.

Greens you could serve with this chicken katsu curry:

1. Pak choi

2. Tenderstem broccoli

3. Mange tout

4. Peas

5. Crispy baked kale

6. Extra toppings you could add

7. Chili flakes/red pepper flakes

8. Pickled ginger/onion

9. Coriander

10. Pickled cucumber

Metrics Standard of How to make Chicken Katsu

 The coolest takeaway design ever! My chicken katsu curry is inspired by Wagamama. 

The crispy breaded chicken is baked, which lowers the calorie content while maintaining flavor.

Ingredients on How to make Chicken Katsu(MetricUS Standard)

1. 650 g chicken breasts

2. 70 g to 140g (6oz) panko breadcrumbs

3. 2 eggs  (£1.39/12)=(£0.24)

5. 4. 1 tbsp ginger, peeled & grated (£0.55)

2 onions, diced (£0.65/3)=(£0.22)

6. 1 carrot, thinly sliced (£0.09)

7. 3 cloves of garlic, minced (£0.69/3)=(£0.23)

8. 600 ml chicken stock

9. 1 tbsp honey/brown sugar

10. 1.5 tbsp curry powder

11. ½ tsp turmeric

12. 1 tbsp coconut oil

13. 2 tbsp rapeseed oil

14. 1.5 tbsp soy sauce

15. 2 tbsp flour

16. Other 300g white/brown rice (£1.50/5X3)=(£0.90)

17. Spring onions to garnish (£0.50)

18. Chilli flakes

Method on How to Make Chicken Katsu(MetricUS Standard)

These are the steps to take on how to make the chicken katsu:

1. preheat oven to  200°C

2. To begin, add the onion, carrots, and coconut oil to a deep nonstick frying pan. Gently fry for about five minutes on medium/low heat. Use salt to season.

3. After that, add a splash of chicken stock along with the curry powder, ginger, turmeric, honey, soy sauce, and flour. 

4. After one more minute of gentle frying, add all of the chicken stock gradually. 

5. Set a timer for 20 minutes and reduce to a simmer.

In the meantime, prepare the chicken by slicing each of the three breasts into six thin pieces. 

Rolling the chicken in flour, then beaten egg, and then breadcrumbs will get it started on the conveyor belt of crispy chicken. 

Chicken should be dipped once more into the egg and breadcrumbs for the crispiest results (may require more breadcrumbs)

6. Place the chicken in a batter on a sizable baking sheet, then drizzle with half the rapeseed oil. 

Then, coat the top with the remaining rapeseed oil. Place in the oven, turn it over after 12 minutes, and cook for a further 12 minutes on the opposite side.

7. Cook the rice as directed on the package in the interim.

8. The katsu sauce should have slightly thickened after 20 minutes, at which point it is prepared for blending. 

Serve the rice, a ladle of the sauce, the optional chopped spring onion, chili flakes, and the chicken diagonally sliced for that Wagamama look.

With these steps and methods on How to make Chicken Katsu, it will be very easy to make it and enjoy it in the comfort of your home.

Frequently Asked Questions

1. What is Katsu Curry Sauce Made Of?

The secret to Wagamama’s signature chicken katsu curry is the combination of curry powder, turmeric, chicken stock, coconut milk, and soy sauce, along with onions, garlic, and ginger.

Serve with carrot ribbons, to feel like you’re dining in at a Wagamama restaurant – and, don’t forget the chopsticks.


2. What is the Difference Between Katsu and Katsu Curry?

In Japan, katsu curry has two important elements, aside from rice: the katsu and the curry.

The curry is the Japanese-style roux mentioned above, while the katsu, which means “fried cutlet”, is a piece of breaded fried meat, usually made with pork.


3. What is Chicken Katsu Made Of?

Katsu, popular Japanese comfort food of breaded cutlets, is commonly made with chicken o,r pork.

For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg, and panko, then fried until golden brown for an irresistible crispy crust that yields to and protects juicy meat inside.


4. What is Katsu Paste?

A warming, sweet, and mildly spicy curry cooking paste with mirin rice wine, soy sauce, and spices.

Ideal for serving alongside chicken, broccoli, or aubergine coated in crispy breadcrumbs and sticky rice.


5. How do You Thicken Katsu Curry Sauce?

add one tablespoon of cornflour to two or three tablespoons of cold water and stir. pour the mixture into the sauce and allow to simmer until the sauce begins to thicken.


6. What’s the Difference Between Katsu Curry and Normal Curry?

Traditional Japanese pork “katsu” or breaded and sliced meat goes well with curry, along with vegetables such as onions, carrots, and potatoes.

Other meats such as beef or chicken are also used. Indian curry, meanwhile, is more varied creamy, spicy, or vegetarian.

Due to religious practices, beef is not consumed.


7. Why is Katsu Curry Unhealthy?

But some of the dishes are deceptively calorific for example, the chicken and prawn Pad Thai boasts 794 calories, while the ever-popular Katsu Curry is 1149 calories more than two Big Macs and contains over half your daily allowance of saturated fat.


8. What is Katsu Flavour?

The core flavor in Katsu Curry comes from the rich curry sauce, a spice-infused Japanese sauce consisting of blitzed onions, ginger, coconut milk, turmeric, and other Asian spices.

The Katsu curry bears little resemblance to Indian curries in terms of flavor.


9. What is Katsu Sauce Called?

Tonkatsu refers to deep-fried pork cutlets and is where the popular sauce derives its name.

Tonkatsu is all about the sweet, tangy sauce, often referred to as Japanese-style barbecue sauce or katsu sauce.


10. What Can I Use Instead of Katsu Sauce?

Yes. If you don’t have all the ingredients to make your own, you can substitute with tomato, Worcestershire, or barbecue sauce.

Otherwise, you could also shake things up by using other Japanese sauces such as takoyaki, okonomiyaki, or yakisoba sauce instead.


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