Name: Japanese Chicken Katsu Curry
Total time: 55 min
Cuisine: Japanese
Ingredients: 4 Chicken breast fillets, halved lengthways; 1 cup Plain flour, all-purpose flour; 2 Eggs, lightly whisked; 2 cup Panko breadcrumbs; Vegetable oil, for shallow frying; Steamed rice, to serve; Pickled ginger, to serve (optional); Sea salt; 2 tbsp Vegetable oil; 1 Onion, small, finely diced; 2 Garlic cloves, finely chopped; 1 tbsp Plain flour, all-purpose; 1 tbsp Curry powder, Japanese preferably; 1 tsp Garam masala; 2 tsp Rice vinegar; 2 tsp Honey; 2 cup Chicken stock; 3/4 cup Apple juice; 1 tbsp Ginger, finely grated; 1/2 Carrot, thinly sliced; 2 tbsp Cornflour, cornstarch, mixed with 2 tbsp water; 1-2 tsp Sea salt, or to taste

Method

4 steps. Tap one to mark it done.

To start the curry sauce, warm the vegetable oil in a saucepan over medium-high heat. Incorporate the onion and cook, stirring frequently, for 8-10 minutes until sweet and translucent without allowing any browning. Stir in the garlic and sauté for 1 more minute. Scatter the plain flour over the pan and cook, stirring constantly, for 1 further minute. Integrate the curry powder and garam masala. Mix in the rice vinegar and honey, then pour in the chicken stock, apple juice, and ginger, stirring to combine thoroughly. Toss in the carrot and let the mixture simmer for 20 minutes, or until the carrot has softened and the flavours have matured. Stir the cornflour mixture into the pan and simmer for 1 additional minute to thicken the sauce. Sample the mixture, adjusting with sea salt as desired, and keep it warm.
While the sauce is simmering, prepare the chicken. Season all of the chicken with sea salt. Arrange the plain flour, whisked eggs, and panko breadcrumbs in three individual large bowls or shallow trays. Coat each portion first with flour, then dip in the egg, and finally roll in the breadcrumbs.
Pour vegetable oil to a depth of approximately 2cm (3/4-inch) in a large frying pan and heat over medium-high heat. Once hot, fry the chicken in batches if necessary, cooking for roughly 4 minutes per side until they are golden-brown and fully cooked. Drain the pieces on paper towels and sprinkle with a little sea salt while hot.
To serve, carve the crispy chicken into thin slices. Distribute the steamed rice among individual plates. Lay the sliced chicken over the rice, and ladle the warm curry sauce on top. Serve with pickled ginger if desired.