Ingredients (5 servings)
Onion (thinly sliced)
|
200 g |
| Water |
720 ml |
| Vegetable oil |
1 Tbsp |
| S&B Golden Curry Sauce Mix 92 g |
1 pack |
| Rice (cooked) |
5 x 200 g / 7.1 oz |
|
【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.
