Imported to Japan by the British more than 100 years ago, and has blossomed into one of the most popular Japanese dishes the world has ever seen.
What Is Chicken Katsu Curry Sauce Made Of?
Essentially, Katsu sauce is a Japanese-style curry sauce for fried meats. Other than its main ingredient, curry, it usually contains turmeric, chicken or vegetable broth, coconut milk, and soy sauce, in addition to onions, garlic, ginger, potatoes, and carrots.
What Side Dishes are Best For Chicken Katsu Curry?
The most common side for Katsu is rice. You can also add a hardboiled egg or cucumber and carrot ribbons to brighten things up. You can also serve this dish with creamy coleslaw or pickled vegetables. It all depends on your preferences. Choose any side dish you can think up.
Omurice, best known for its Chicken Katsu curry, is a Japanese dish that's bursting with flavor. It's literally the perfect meal to savor after a long tiring day of work.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total time: 45 minutes
Servings: 4 Ingredients
For the curry sauce:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 1/2 tablespoons curry powder
• ½ teaspoon ground turmeric
• 1 large potato, diced into 1/4-inch pieces
• 1 carrot, diced into 1/4-inch pieces
• 1 cup chicken broth
• 2 teaspoons cornstarch
• 1 can coconut milk
• 2 teaspoons honey
For the chicken katsu:
• 4 chicken breast fillets
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons garlic powder
• 1/2 cup panko breadcrumbs
• 1/4 cup cornstarch
• 1 large egg
• 3 cups vegetable oil for deep-frying
For the tornado egg:
• 4 tablespoons olive oil
• 4 tablespoons butter
• 8 large eggs
• 1 teaspoon salt
• 4 tablespoons cornstarch
• 8 tablespoons water
• 2 cups cooked Japanese rice
1. Place the olive oil into a saucepot over medium-high heat and add the onions. Cook the onion for 3 minutes until they start to soften.
2. Stir in the minced garlic and ginger to the onions, then sauté it for 30 seconds until fragrant.
3. Stir in the potatoes and carrots to the pot, then stir in the curry powder and turmeric.
4. Cook the mixture for 1-2 minutes until the spices are fragrant.
5. Add the chicken broth and cook for 20 minutes until the potatoes and carrots are tender. 6. Stir in the coconut milk and honey and cook the sauce for another 2 minutes.
7. Whisk the water and cornstarch together until it is smooth and pour it into the katsu.
8. Cook the katsu for 3-5 minutes until it thickens up.
9. Place the cornstarch, egg, and panko breadcrumbs into 3 separate shallow containers.
10. Whisk the eggs until it is beaten well.
11. Season both sides of the chicken breast with salt, black pepper, and garlic powder, then dredge it into the cornstarch, then into the egg, and into the panko breadcrumbs.
12. Place the chicken breast onto a parchment-lined cookie sheet and place the oil into a deep frying pan.
13. Once the vegetable oil has a temperature of 350°F, add the chicken breast two at a time into the oil and cook them for 3-5 minutes on each side until golden brown. Drain the chicken breast on a wire rack.
14. To make the eggs, whisk two eggs and 1/4 teaspoon of salt in a small bowl until it is smooth.
15. Whisk one tablespoon of cornstarch and two tablespoons of water in a separate small bowl, then add the slurry to the egg and whisk until fully incorporated.
16. Place one tablespoon of olive oil and one tablespoon of butter into a large nonstick skillet and set it over medium-low heat. Add the egg slurry mixture to the hot skillet and allow them to coagulate for a few seconds.
17. When the eggs form a somewhat thin but stable foundation, use two chopsticks to bring the two opposite edges of the egg towards the center of the pan, making sure the chopsticks never meet.
18. Begin turning the skillet slowly and carefully in a loop while wiggling the skillet a little while turning it in a circle. Remove the egg from the heat when it is firm but moist.
19. Slice each chicken breast into strips, then place 1/2 cup of rice into a small bowl. Invert the rice onto your serving dish and place the vortex egg on top.
20. Arrange the chicken slices on one half of the platter and add the katsu curry to the other side.
21. Serve and enjoy!