Chicken Katsu

Ingredients:

Chicken Katsu:

• 2 Chicken Breast or 4 Chicken Cutlets

• 1 Cup Flour

• 2 Eggs

• 4 Cups Panko Breadcrumbs

• Frying Oil

• Tonkatsu Sauce

• Fresh Cabbage

• Salt & Pepper

• Shokupan (Japanese Milk Bread)

• Kewpie Mayo

Curry:

• 1 Potato

• 2 Carrots

• 1 Onion

• 6 Cups of Water

• Japanese Curry Blocks (2-4)

• Salt & Pepper

Method:

Curry:

1. Slice the veggies into even sized pieces

2. In a large pot set to medium high, sear the veggies with salt and pepper for around 5 minutes

3. Pour over the water and bring to a boil. Add the curry block then cook to your desired texture. I over cooked my veggies so I could blend them down into a smooth curry stew

Chicken Katsu:

1. Slice the breast into 4 even pieces. Poun out using a mallet until they are even thickness

2. Place onto a baking sheet and season with salt and pepper

3. Create a dredging station with a bowl of flour, egg w/ a splash of water and panko breadcrumbs. Season each with salt and pepper

4. Before coating, heat the oil to 350℉

5. To coat the chicken, first cover with the flour, then dip into the egg wash and then fully coat with the panko breadcrumbs

6. Place directly into the 350℉ oil and fry for around 5 minutes or until internal temps reach 155℉ it will carry over to 165 while it rests. This just guarantees a juicy piece of chicken

7. Place the fried chicken onto a wire rack and drizzle over the tonkatsu sauce

8. Toast the Shokupan and Thinly Slice the Cabbage

Chicken Katsu Curry Dip

To construct the sandwich, place down a slice of the freshly toasted Shokupan, smeared with Kewpie mayo, the crispy chicken katsu, a handful of the fresh and thinly sliced cabbage, drizzled with more of the tonkatsu sauce, then topped with another kewpie coated, toasted Shokupan slice. Dip Directly into a cup of delicious and fragrant curry. Enjoy!