I was reminiscing about a trip to Hawaii a few years back, and aside from the hanging at North Shore and hiking up the side of an active volcano, this dish burns in my memory. Chicken katsu is a dish with Japanese roots, which consists of a thin, deep fried, panko-breaded chicken cutlet served over rice and served with tonkatsu sauce. What is tonkatsu sauce you ask? Think of it as a thicker, sweeter version of Worcestershire sauce. Sounds bomb right?! As I’m sure you’ve noticed by now, I love to put my own swerve on traditional recipes so for this version, I opted to go for a curry sauce. Believe me when I tell you, you’ll want to make this plate of goodness yourself.
- 2 chicken breasts; butterflied (about 2 cm in thickness)
- 2 large eggs; beaten
- 1 cup panko breadcrumbs
- 1 cup all purpose flour
- 1 cup of sushi rice; cooked
- 3 green onions; thinly sliced
- 1 yellow onion; finely chopped
- 4 garlic cloves; finely chopped
- 3 tbsp fresh ginger; very finely chopped
- 2 tbsp curry powder
- 1 tbsp Matouk's hot pepper sauce (or to taste)
- 1 tsp ground turmeric
- 1⁄4 tsp ancho chili powder
- 1 tbsp tomato paste
- 1 tsp rice flour
- 2 cups chicken stock
- 2 tsp rice wine vinegar
- 1 tbsp soy sauce
- Hella ginger bitters
- 1 tbsp honey
- Grapeseed or canola oil
- Kosher salt
- Fresh ground black pepper
The How To
First things first let's conjure up the sauce: On medium heat, drizzle some oil in saucepan, add the onion, cook for 6-8 minutes. At this point add in the garlic and ginger; cook for an additional 2–4 minutes. Next, add the curry powder, turmeric, chili powder, tomato paste, and and give a good stir so everything gets well incorporated.
Pour in the chicken stock, and bring to a nice simmer. Cook for 8-10 minutes and then add rice wine vinegar, honey, hot sauce, rice flour, and soy sauce. Cook for another 5 minutes until the sauce has thickened up, then use a stick blender to smooth out the sauce.
Now for the chicken. Heat up some oil in a large frying pan over a medium-high heat. Whisk together the eggs, a couple dashes of soy sauce, and ginger bitters in a dish. In another dish, add the all purpose flour and season with kosher salt and fresh ground black pepper. In another dish add the panko breadcrumbs.
Assembly line time. Dip each breast in the seasoned flour, then in the egg mixture, and finally the panko breadcrumbs. Fry up the chicken breasts in the oil for 6–7 minutes until golden brown and cooked all the way through. Once finished, transfer to a plate lined with paper towels to drain.
Slice the chicken lengthwise and serve with the cooked sushi rice, green onions and a hefty serving of curry sauce.