I have to say a Chicken Katsu Curry is a go to of mine but I don’t think I’ve ever had two that taste the same; it makes finding a recipe for that perfect Katsu quite difficult. I know a lot of people rave about Wagamama’s Katsu but I personally wasn’t all that fussed when I had it, I’ve definitely had better elsewhere. My favourite is at a bar called Manahatta but that is just personal preference and I think the base of the Katsu Curry is very similar. With restaurants being closed I attempted a Chicken Katsu Curry at home and while it tasted divine there are a few things I’d do differently next time which I’ll mention further down but here’s the recipe for the one I made.
Ingredients (Serves 4)
For the Sauce
- 2 tbsp vegetable oil
- 1 onion finely chopped
- 5cm ginger finely grated/chopped
- 2 cloves of garlic crushed/finely chopped
- 1 tbsp curry powder
- 2 tbsp plain flour
- 600ml chicken stock
- 60ml soy sauce
- 2 tsp honey
- 2 tsp rice vinegar
- 1 tsp garam masala
For the Chicken
- Chicken breasts, sliced in half horizontally to make thin wide pieces
- 100g seasoned plain flour
- 2 eggs, lightly beaten
- 150g panko breadcrumbs
- 50ml vegetable oil, for frying
- rice to serve
For the Katsu Sauce
1. In a sauce pan, over a medium heat, heat the oil
2. Once hot add the onion, ginger and garlic and sauté for three to four minutes until tender
3. Add the curry powder and stir until fragrant
4. Then stir in flour and cook for 1-2 mins
5. Gradually whisk in the stock
6. Add the soy sauce and honey and simmer, whisking occasionally, for about 10 mins
7. Stir in the rice vinegar and garam masala.
8. Take the sauce and sift it to remove the onion, garlic and ginger and ensure the sauce is smooth. Keep Warm
For the Chicken
1. Dip the halved chicken breasts in flour, then egg, then panko crumbs, making sure to shake off any excess in between
2. Heat the vegetable oil in a large frying pan until it is very hot
3. Place the chicken in the oil and fry for 2 minutes on each side or until golden brown
3. Slice the chicken and serve with steamed rice, topped with the Katsu sauce and if you’re feeling fancy throw in some sliced spring onions
So as this recipe is still in its trial and error stage for myself there are a couple of things I would do differently next time.
First I’d probably use around 100ml less in the stock so just use 500ml instead of 600ml. I like my Katsu sauce to be a thicker consistency and sit on top of my chicken when I cook it but with it being thinner, the chicken and rice soaked it up a lot more.
The other thing I would also make sure of is that you use a low sodium soy sauce and if you don’t have that use a dark soy sauce. I used a light soy sauce which is basically the saltiest of them all and the salt really came through (not in a good way) in the taste of the sauce so I had to sweeten it up with a teaspoon of sugar.
The end result was still delicious and definitely one I’m adding to the recipe book!