Crispy Chicken Katsu with Curry Rice Delight

This Crispy Chicken Katsu with Curry Rice Delight combines the perfect crunch of breaded, golden chicken with the savory warmth of Japanese curry. Served over a bed of fluffy rice, this dish is the epitome of comfort food, offering both textures and flavors that are utterly satisfying. Here’s how to make it.

Ingredients

For the Chicken Katsu:

• Chicken breasts – 2, boneless and skinless

• Panko breadcrumbs – 1 ½ cups (for an ultra-crispy coating)

• All-purpose flour – ½ cup

• Eggs – 2, beaten

• Salt – ½ tsp

• Black pepper – ½ tsp

• Vegetable oil – For frying (enough to cover the bottom of your pan)

For the Curry Rice:

• Short-grain rice – 1 ½ cups

• Water – 2 cups (or according to rice cooker instructions)

• Japanese curry roux – 1 package (or 3-4 tbsp of homemade curry paste)

• Onion – 1 medium, finely chopped

• Carrot – 1 medium, diced

• Potato – 1 medium, peeled and cubed

• Vegetable oil – 1 tbsp

• Salt – To taste

• Black pepper – To taste

Step 1: Prepare the Chicken Katsu

1. Tenderize the Chicken: If the chicken breasts are thick, slice them horizontally to create thinner cutlets. You can also tenderize them by lightly pounding them with a meat mallet to an even thickness (about ½ inch).
2. Bread the Chicken: Season both sides of the chicken with salt and pepper. Dredge each piece in flour, ensuring it’s evenly coated. Dip it into the beaten eggs, and then coat thoroughly in panko breadcrumbs, pressing gently to make sure the breadcrumbs stick.
3. Fry the Chicken: Heat about 1 inch of vegetable oil in a large frying pan over medium heat. When the oil is hot, carefully add the chicken pieces. Fry for about 3-4 minutes per side, until golden brown and crispy. Once cooked, place the chicken on a paper towel to drain excess oil. Slice the chicken into strips just before serving.

Step 2: Prepare the Curry Rice

1. Cook the Rice: Rinse the rice under cold water until the water runs clear. Cook it according to package instructions, or use a rice cooker to get perfect, fluffy rice.
2. Cook the Vegetables: While the rice is cooking, heat vegetable oil in a large pot over medium heat. Add the onion, carrot, and potato, sautéing for 5-6 minutes, until they begin to soften.
3. Prepare the Curry: Add water to the vegetables and bring it to a simmer. Let it cook for about 10-15 minutes, or until the potatoes are tender. Then, break up the curry roux and stir it into the pot until fully dissolved, creating a thick and smooth curry sauce. Season with salt and pepper to taste.
4. Simmer: Let the curry simmer for another 10 minutes, allowing the flavors to meld together. The sauce should thicken to a velvety consistency.

Step 3: Assemble the Dish

1. Serve the Rice: Spoon the freshly cooked rice onto each plate, creating a mound in the center.
2. Top with Curry: Generously ladle the rich, flavorful curry over the rice, ensuring that each grain is covered with sauce.
3. Add the Chicken Katsu: Place the crispy chicken strips on top of the curry and rice. Garnish with a few extra panko breadcrumbs for added crunch or a sprinkle of fresh parsley for color.

Tips and Variations

• Vegetarian Option: Replace the chicken with breaded and fried eggplant or tofu for a vegetarian version.

• Homemade Curry Paste: If you prefer to make your own curry paste, use ingredients like onion, garlic, ginger, soy sauce, and curry powder to create a rich base.

• Extra Crunch: Double-bread the chicken (flour, egg, panko, repeat) for an even crunchier exterior.

• Spicy Kick: Add a touch of chili flakes or sliced fresh chilies to the curry for extra heat.

This Crispy Chicken Katsu with Curry Rice Delight offers a satisfying combination of textures and flavors that will leave you craving more. The contrast of the crunchy chicken with the savory, slightly sweet curry sauce and fluffy rice is nothing short of delightful. Serve it up with a cold drink and enjoy!