Chicken Katsu Inspired Curry Bowl With Side Salad Food

CHICKEN KATSU BOWL

Steps:

• For the katsu mayo: Mix the mayonnaise and tonkatsu together in a bowl.
• For the chicken katsu bowl: Preheat fryer oil to 350 degrees F.
• Sprinkle chicken tenders with granulated garlic, onion powder, salt and pepper. Dredge tenders in flour and shake off excess. Dip into egg wash, then shake off excess egg. Dip into breadcrumbs and flatten out tenders evenly using your palm. Shake off excess crumbs.
• Put tenders into hot oil and cook until golden brown and internal temp is 165 degrees F. Cut into 1/2-inch slices. Serve with katsu mayo.

CHICKEN KATSU INSPIRED CURRY BOWL WITH SIDE SALAD

Steps:

• Pre-heat oven to 200 C. To prepare the chicken, pound breast with meat tenderiser or rolling pan until fairly thin. Coat the chicken in the flour, then dip into the egg and finally into the breadcrumbs. Set aside for at least 10 minutes to allow breading to settle. Spray baking dish with some baking spray or lightly oil, then place chicken. Spray the top of the chicken and then bake until cooked through and crispy, about 15 minutes depending on thickness.
• To make the sauce, heat the oil over medium heat in a medium saucepan. Add the onion and garlic and sauté for 2 minutes, then add in the carrots and potato and fry for a further 5 minutes until the vegetables start to colour.
• Pour in the stock, then add the honey, soy sauce and bay leaf and bring to the boil. Reduce the heat to a slow simmer and cook for 20 minutes until vegetables are softened. The sauce will have thickened at this point.
• At this point I like to blend mine because I like a smooth consistency, but feel free to leave as is if you like it a little chunky. Finally, add in the garam masala. If the sauce is not at the right consistency, add a little water if too thick or cook a bit longer to thicken. Recipe can easily be doubled for more portions!
• Take the cooked chicken out of the oven and slice diagonally. Serve with the sauce drizzled over, steamed rice and some salad. Enjoy!

HAWAIIAN CHICKEN KATSU

Steps:

• Open the chicken thighs and flatten with a rolling pin.
• Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
• Coat chicken in the egg batter, then the roll in panko crumbs.
• Fry in oil (maximum 325 degrees) until brown and crispy.
• To make sauce:
• Combine all ingredients and bring to a boil.
• Add cornstarch dissolved in water to thicken. Chill and serve.
• Cut chicken into strips and serve with sauce.

CHICKEN KATSU CURRY

Steps:

• Melt the butter in a saucepan and add the garlic, onions and apples.
• Cover and cook for 5 minutes. Pour over 1 cup of the water and bring to a simmer.
• Stir in the banana, honey, turmeric, curry powder and ketchup.
• Add the chicken broth and bring the sauce to boil. Season with salt and pepper.
• Mix the cornstarch with the remaining cup water, and add to the curry sauce.
• Simmer for 20 minutes, stirring occasionally.
• Tip the sauce into a large sieve or colander placed over a bowl, reserving any katsu curry sauce that drips into the bowl.
• While the sauce is cooking, prepare the chicken breasts.
• With a sharp knife, make two diagonal slashes across each breast and coat the chicken in flour on both sides.
• Dip each chicken portion in beaten egg, and then roll them in the breadcrumbs.
• Heat the oil in a wok and deep fry the chicken, two pieces at a time, for 3-4 minutes, until golden and crisp.
• Remove from the pan, drain on absorbent paper and keep warm while you finish making the curry.
• For the vegetable curry, melt the butter in a separate saucepan, and add the onions, carrots and potatoes.
• Stir and fry for 5-8 minutes, over a moderate heat, until just beginning to turn golden.
• Pour in the prepared katsu curry sauce, bring to a boil and simmer for 4-5 minutes.
• Slice the chicken breasts into strips and serve with a heap of steamed rice.
• Accompany with the piping hot vegetable curry sauce.

CHICKEN KATSU CURRY

Steps:

• Combine the radish, rice vinegar, and black pepper in a small bowl and let pickle while preparing the rest of the dish.
• In a large pot, melt the butter, and then add the potatoes, carrots, onion, and garlic. Cook, stirring often, until slightly garlic is fragrant and vegetables are softened, about 5 minutes. Add the water and bring to a boil.
• Add the curry brick and stir until dissolved. Add the apple and then reduce to a simmer and cover. Cook for 20-30 minutes, until potatoes are easily pierced with a fork.
• Meanwhile, arrange the flour, eggs, and breadcrumbs in three separate dishes. Heat 1⁄2 inch of vegetable oil in a cast iron pan over medium high heat. Test heat with chop stick - when a chopstick inserted into oil bubbles, it is hot enough. Dredge the chicken cutlets in flour, then egg, then breadcrumb.
• Fry for 2-3 minutes per side, until golden brown. Remove to a paper towel lined plate and season with salt. Keep warm.
• To serve, plate curry over rice and top with a chicken katsu. Garnish with scallions and pickled radish.