This Chicken Katsu is juicy in the inside and crispy in the outside. Smeared with Chicken Katsu curry sauce and sandwiched with 2 pan-seared rice patties.
Servings: 4
Prep Time 2 hourshours20 minutesminutes
Cook Time 40 minutesminutes
Total Time 3 hourshours
Ingredients:
Chicken Katsu
1pieceboneless chicken breast(pounded until ½" thick, cut in half to make 2 pieces)
1cuppanko crumbs
2pieceseggs
1cupall purpose flour
Salt and black pepper(to taste)
Chicken Marinade (skip this if you'll get the marinated chicken)
1tablespoonSoy Sauce
1tablespoonRice wine vinegar
1teaspoongarlic powder
½teaspooncayenne pepperoptional
1tablespoonbrown sugar
Curry Roux:
3tablespoonunsalted butter
¼cupall purpose flour
1teaspooncocoa powder
1tablespoonWorcestershire sauce
2½tablespooncurry powder
1tablespoontomato paste
½teaspooncayenne pepper(optional but you can add for slight spicy taste)
pinchof black pepper
Curry Sauce
1onion(medium sized - roughly chopped)
3clovesgarlic (minced)
1tablespoonginger(minced)
2 ¼cupchicken stock
Salt (to taste)
Sugar (to taste)
Black pepper (to taste)
Rice Buns
2cupscooked sushi rice(Japanese short grain or cooked rice)
Sesame oil
Soy sauce(for basting)
White or black sesame seeds(for garnish)
Furikake seasoning(or Seaweed flakes)
Watch the Video:
Instructions:
Chicken Katsu:
Butterfly the chicken breast fillet and pound until ½" thick, cut in half to make 2 pieces.
Add the marinade ingredients and store in the fridge for 2 hours or overnight.
Prepare 3 separate bowls and fill each with flour, eggs and panko crumbs.
Coat chicken in the flour and dunk it in the egg wash. Coat it with the panko crumbs, pressing it so that the chicken is coated completely.
Repeat the process one more time (with the flour, egg and panko crumbs) and set aside until ready to be fried.
Heat oil to 350 F over medium-high heat, Once the oil is hot, gently place the breaded chicken cutlet and fry it for 3-4 minutes on each side OR until golden brown (do not overcrowd the pan).
Place the chicken katsu in the oven at 200 F to keep warm until needed.
Chicken Katsu Curry:
For the Roux:
Melt the butter over low heat, add the flour and mix well. Add the remaining ingredients for the roux and continue to stir.
Note: the mixture will become crumbly and dry but make sure not to burn it. Turn off the heat and set aside.
For the Curry:
Using a blender, blend the garlic, onion, and ginger to make a paste. Then fry the paste over a medium-low heat until fragrant and translucent. Add the chicken stock and bring it to a boil.
Season with salt, black pepper and some sugar according to your taste.
Once the chicken stock is boiling hot, pour the roux mixture and stir well until the roux has fully dissolved while the mixture thickens. Turn off the heat
Rice Buns:
Spread the cooked sushi rice in a container and sprinkle with black sesame seeds and Japanese rice seasoning (keep a wet cloth handy). Using a rice paddle, fold the rice lightly and roughly divide the rice into 4 portions.
Using an egg ring, place 1 portion of the sushi rice and compress it with a wet spoon until it forms a molded rice patties. Brush both sides with soy sauce. Set them aside covered with damp cloth.
If shaping the rice buns by hand - shape each portion into burger patties with wet hands so the rice won't adhere into your hands while shaping.
Brush both sides with soy sauce. Set them aside covered with damp cloth.
Over a medium heat, add some oil and sear the patties until a bit crisp on both sides. Set aside and keep covered with a damp cloth.
Assembling the Rice Burger:
Place lettuce or your favorite toppings to the bottom rice patty. Place the chicken katsu and spoon a generous amount of katsu curry on top of the chicken. Top with another sushi rice patty.
For added help to stay intact, you can wrap the rice burgers using a parchment paper (this is optional). Serve immediately.
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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