How to Make Delicious Chicken Katsu with Curry Ketchup Sauce

Chicken Katsu with Curry Ketchup Sauce.

You can have Chicken Katsu with Curry Ketchup Sauce using 16 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken Katsu with Curry Ketchup Sauce

  1. You need 500-600 g of Chicken Fillets *Breast fillets recommended.
  2. It’s of Salt and Pepper.
  3. You need of Plain Flour.
  4. You need 1 of Egg.
  5. It’s of Panko Breadcrumbs.
  6. Prepare of Oil for frying.
  7. It’s of Curry Ketchup Sauce.
  8. It’s 1/2 of Onion *finely chopped.
  9. You need 1 clove of Garlic *finely chopped.
  10. Prepare 1 tablespoon of Oil.
  11. It’s 1 tablespoon of Curry Powder.
  12. Prepare 1/2 cup of Water.
  13. You need 1/4 cup of Ketchup.
  14. Prepare 1-2 tablespoons of Worcestershire Sauce (Lea & Perrins).
  15. You need 1/4 teaspoon of Salt *OR as required.
  16. Prepare 1 pinch of Ground Chilli *optional, only if more heat is needed.

Chicken Katsu with Curry Ketchup Sauce step by step

  1. To make the ‘Curry Ketchup Sauce’, heat Oil in a saucepan, cook Onion and Garlic over medium low heat until caramelised, or at least very soft. Add Curry Powder and stir for a minute..
  2. Then add Water, Ketchup and Worcestershire Sauce. Bring to the simmer and cook until required thickness is achieved. Season with Salt. Add Ground Chilli if more heat is needed..
  3. Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or something. *Note: If you use Thigh Fillets, you can’t slice and you don't need to do so, but try to make them even thickness..
  4. Sprinkle some Salt and Pepper over, and coat with Flour. Then dip in beaten Egg, and finally coat with Panko Breadcrumbs..
  5. Heat oil to 170℃ and fry until golden and cooked through, place on a rack and drain the oil. Serve with the ‘Curry Ketchup Sauce’ and fresh salad..

Kaori Susume


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