Chicken Katsu Curry

Prepare & Marinate Chicken

1. Flatten the chicken into an even layer so it cooks evenly. Do this by laying one chicken thigh at a time on a cutting board and covering it with plastic wrap. UseThen, use a kitchen mallet or small pan/pot to pound the chicken thighs into an even layer.
2. Add about 1 tablespoon of white miso paste on each chicken thigh and rub it on both sides of the chicken. Marinate while preparing the rest of the ingredients or up to overnight.

Cook the Curry

1. Heat a pot on medium-high heat. Once the pot is hot, add about 1 tablespoon of oil then the onions. Cook for about 1 minute until they begin to sweat. Toss in the garlic and cook for a few more seconds, until it becomes fragrant.
2. Add in carrots and potatoes, then season with salt. Saute for a few seconds then pour in chicken stock. Cover with a lid and cook for 10 - 15 minutes, or until carrots and potatoes are tender.
3. Reduce heat to medium, add Japanese curry cube(s), and stir until dissolved. Cook for an additional 5 minutes, stirring occasionally. Taste to see if it needs any additional salt. Turn off the heat and cover to keep warm.

Cook the Chicken Katsu

1. In a large bowl, combine the egg, milk, and all-purpose flour until it turns into a smooth batter. Set aside.
2. Pour Panko crumbs onto a plate. Set aside.
3. Dip the chicken thighs in the wet batter so it’s evenly coated, then in the Panko. Pat the Panko onto the chicken to ensure it really sticks and is completely covered.
4. Heat a large pan on medium heat, then add enough oil for a shallow fry. Once the oil is hot, carefully add the chicken, being mindful not to overcrowd the pan. Cook for about 10 minutes, or until golden and cooked through, flipping halfway through.
5. Transfer cooked chicken to a wire rack or paper towel-lined plate. Wait for at least 10 minutes before cutting the chicken to keep the chicken juicy and the crust crispy. The crust will get soggy from the chicken juices if it’s cut too soon.

Assemble Chicken Katsu Curry

1. To serve, add rice to one half of a plate, ladle on curry on the other side of the plate, then place the chicken katsu on top of the middle of the plate. Serve immediately & enjoy!