Chicken Katsu Curry

Ingredients

• •2 chicken breasts
• •1 cup panko breadcrumbs
• •1/2 cup all-purpose flour
• •2 large eggs
• •1 tsp salt
• •1/2 tsp black pepper
• •1/2 tsp garlic powder
• •1/2 tsp onion powder
• •1/4 cup vegetable oil (for frying)
• •2 cups cooked rice (for serving)
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •1 tbsp ginger, grated
• •2 cups chicken stock
• •2 tbsp curry powder
• •1 tbsp soy sauce
• •1 tbsp ketchup
• •1 tbsp cornstarch
• •1 tbsp water (for cornstarch slurry)
• •1/2 cup frozen peas (optional)
• •Chopped green onions (for garnish)

Instructions

1. 1

   Prepare the rice according to package instructions or use pre-cooked rice to save time.

2. 2

   Set up a breading station with three bowls: one for flour mixed with salt, pepper, garlic powder, and onion powder; one for beaten eggs; and one for panko breadcrumbs.

3. 3

   Pound the chicken breasts to an even thickness, then dredge them first in the flour, then dip into the egg, and finally coat with panko breadcrumbs until well-covered.

4. 4

   Heat the vegetable oil in a large skillet over medium heat. Fry the breaded chicken cutlets for 4-5 minutes on each side, or until golden brown and cooked through. Remove and let drain on paper towels.

5. 5

   In the same skillet, add a little more oil if needed and sauté onions until softened, about 5 minutes. Add garlic and ginger; cook for 1 more minute.

6. 6

   Stir in the curry powder, chicken stock, soy sauce, and ketchup. Bring to a simmer and cook for about 10 minutes.

7. 7

   Mix cornstarch with water to create a slurry. Stir this into the simmering curry sauce to thicken it and add frozen peas for the last 5 minutes of cooking, if using.

8. 8

   Slice the chicken katsu and serve it over rice, topped with the hot curry sauce and garnish with chopped green onions.