【Chicken Katsu (Cutlet)】
Chicken breast (or chicken thigh)
650 g (130 g / serving)
All purpose flour
30 g / 1.1 oz
Egg (beaten)
2
Panko (Japanese breadcrumbs)
50 g / 1.8 oz
Vegetable Oil
As needed (for deep frying)
Salt
Pinch
Pepper
Pinch
Directions
Slice the onion. Stir-fry onions with oil in a large saucepan on medium heat for approx. 5 min.
Add water and bring it to a boil. Once it comes to a boil, turn down to low heat. Put a lid on the pot and simmer until the ingredients become soft. (Approx. 15 min)
Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until it is completely melted. Turn on the heat again, simmer while stirring occasionally. (Approx. 5 min)
【Chicken Katsu (Cutlet)】
Season chicken breast or thigh with flour, then dip in the beaten egg. Coat with panko.
Heat vegetable oil to 170℃ (340℉) in a large saucepan.
Deep fry the chicken for 6-8 minutes (depending on the thickness of meat). *Do not put all in at once: it will cause the temperature fallen.
Turn the cutlet over a few times until panko becomes golden. Then drain well.
Place the rice on a plate, top with cutlet, then serve curry sauce over.
