Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 egg (lightly beaten)
- 1 cup panko breadcrumbs
- 3 cups vegetable oil
- 2 oz Japanese Curry Roux
- 1 yellow onion (wedge cut)
- 1 large russet potato (peeled and diced into 1 inch pieces)
- 1 large carrot (peeled and diced into 1 inch pieces)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- ¼ cup red apple (peeled and grated about 1 large apple)
- 2 cups chicken stock
- ½ cup water
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cups cooked white rice
Instructions
- Season chicken breasts with salt and black pepper.
- Set up a breading station with flour, beaten egg, and panko breadcrumbs. Dredge chicken in flour, dip into egg, then coat with breadcrumbs.
- Heat vegetable oil in a deep frying pan over medium-high heat. Fry chicken until golden brown (about 4–5 minutes per side). Drain on paper towels.
- In another pot, heat olive oil; sauté garlic and onions until fragrant. Add diced potatoes and carrots; stir for 5 minutes.
- Pour in chicken stock and water; bring to boil. Lower heat, add curry roux, grated apple, soy sauce, and honey. Simmer for about 15 minutes.
- Slice fried chicken katsu; serve over warm rice topped with curry sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 130mg