Order Ingredients
Ingredients
- Butter – 2 tbsp
- Vegetable Oil – 1 tbsp (Keep more for frying)
- Apple Juice – 2 tbsp
- Garam Masala – 2 tsp
- Curry Powder – 4 tsp
- Kikkoman Soy Sauce – 2 tsp
- Worcestershire Sauce – 2 tsp
- Cayenne Pepper – ¼ tsp
- Tomato Ketchup – 2 tsp
- Plain Flour – 3 tsp (Keep more for frying)
- Water – 300 ml
- Egg – 1
- Panko Breadcrumbs
Method
Step 1: Heat up a pot and add the butter. Also add 1 tbsp vegetable oil followed by apple juice, garam masala, curry powder, Kikkoman Soy Sauce, Worcestershire Sauce, Cayenne pepper, and tomato ketchup while stirring the mix using a ladle. Cook for 10 minutes.
Step 2: Add 3 tsp plain flour and mix well. Add water, and cook until the water is boiled. Stir the mix using a ladle, and stop cooking. Keep this curry sauce for later.
Step 3: Do a vertical cut on the chicken breast and unfold it at the crevice to get it thinner and flatter.
Step 4: Break the egg and pour into a plate. In two other plates, take flour, and Panko breadcrumbs. Dip the chicken breast pieces in flour, egg, and in breadcrumbs in the order so that the meat gets a coating of all three.
Step 5: Heat up a pan and add the remaining vegetable oil into it. Fry the chicken pieces one by one in such a way that both sides are cooked well. Stop cooking and transfer the fried chicken pieces into a plate layered with kitchen tissue towels. When the oil is absorbed, cut the chicken pieces into long thin pieces.
Step 6: The Katsu is ready. Relish it with cooked rice and the curry sauce we prepared at step 2. Also keep pink ginger slices in a ball as an accompaniment.