CHICKEN KATSU CURRY _ Chicken Katsu _ Japanese Curry

Chicken katsu on its own is already one of the best things .

But then when you pair it with some delicious curry sauce , it is probably one of the best dynamic duos there is let me show you how to make it .

So let's start with the vegetables .

The first thing here is the carrot and then you can see there's a skinny end and the bigger end and all I'm gonna do is separate those two and with the skinny end , I'm just gonna cut it with this criss cross pattern , making these carrot pieces kind of angular , which will give nice texture with the bigger piece .

I'm gonna slice it in half lengthwise and then do what I did with the smaller piece and just cut it with the criss cross pattern .

Essentially , I'm trying to look for an almost triangular shape on these carrots .

By the way , the amount for this recipe will be in the description box below .

So just check there .

So next up are the potatoes all I'm gonna do here is cut these into half inch pieces .

Uh I don't want them too big because it'll take longer to cook and I don't want them too small because I don't want them to turn into potato mush when I cook it and you don't have to be too perfect with the cuts .

As long as they're all roughly half an inch , it will be perfect .

So as long as it looks something like this , you will be fine for my mushrooms .

I'm gonna use Chiaki and all I'm gonna do here is slice out the stem because they can be woody and tough .

And then after I do that , I'm just gonna slice the mushroom down to half inch slices .

If you can't find Shiitake mushroom .

Go ahead and substitute it out with another one .

In terms of aromatics .

I'm using a one inch piece of ginger and I'm just gonna slice that down thinly into slabs and for my garlic , all I'm gonna do is crush and peel them because the garlic is gonna be cooked in the curry for a while anyways .

So I didn't feel the need to finally chop it .

But you can , if you want and talking about curry , this is the brand of curry paste .

I am going with .

It's a delicious one .

It's a good one .

There are plenty of other ones out there that you can use .

So just choose what you like .

And it usually comes in packets like this .

And for this recipe , I'm only gonna use one of them not to cook this .

I'm gonna heat a medium pot on medium heat and just put in a drizzle of oil and then throw out my mushrooms to get those started .

I'm going to cook these until they get slightly brown .

I'm not gonna cook them too much because I don't need them to have a lot of color just so that the mushroom flavor can get enhanced as they're cooking .

I'm gonna add in a pinch of salt to season them .

And then once they get brown something a little like this , this is when I'm gonna go with my ginger and my garlic and then I'm just gonna stir fry that until it becomes fragrant or until I can smell it .

And once they are brown , I am adding in my vegetable stock , you can go ahead and use beef chicken or pork or whatever you like .

And after that , I'm gonna put in my potatoes and then I'm gonna deglaze the bottom of the pan by scraping up all the fond that was built up from cooking the mushroom .

I don't want any of those flavors left behind because this is a no flavor left behind the zone .

And now I'm just gonna bring this up to boil .

Oh Wait , let me fix the camera real quick .

And hey , look at that .

It's boiling and once it has reached a boil , I'm gonna drop the heat down so that it's at a simmer and then just season this broth again so that the potatoes can get seasoned while it cooks and then I'm gonna cook this for about 10 minutes until I can pierce a fork through the potato , something like this to avoid over cooking the carrots .

You wanna throw it in right after the potato is cooked .

So essentially , when you're almost done cooking it , after the carrots are in , go ahead and put in the curry paste .

I'm putting in one pack and that is usually enough for me .

And now the only thing left to do is to cook this until the paste has melted into the stock and then has thickened up the liquid .

So just keep cooking , keep stirring until the paste has completely dissolved .

And then it should get thick , kind of like this .

And if it's not that thick yet or not thick enough to your liking , just go ahead and keep cooking it a little bit longer .

Once it has thickened to your liking , go ahead and grate in a third of a sweet apple .

Sweet being the keyword grating in an apple will do three things .

One , it will provide sweetness to your curry two .

It will give it a nice fruitiness and three , it will help the apple dissolve into the curry better .

But if you don't want to use an apple , you can go ahead and use sugar , it will be fine as well and then go ahead and just stir that in and then give it a taste test to make sure that the seasoning is to how you like it .

If you want a sweeter , add more sugar or fruit and if you want a saltier , add more salt .

But once it is done , go ahead and take out the heat and let's move on to the chicken katsu .

I have made a chicken katsu video before .

So I'll leave the link in the top right corner or in the description box below .

So check it out for a more detailed explanation , but I'll give you a quick run through here .

So the first thing I'm gonna do is use two chicken thighs and I'm just gonna place some saran wrap on it and then I'm just gonna pound it out .

So it's nice and even not necessarily looking for it to be too thin .

Just even so on my breading station , I have three containers .

The container on the right will contain the flour and then the container in the middle will have a splash of water with an egg also known as the egg wash .

And then the station on the left will be the panco bread crumbs and then to my flour .

I'm just gonna season it with a little bit of salt and then whip up my eggs real quick .

And then now it's time for breading .

I'm gonna put the chicken in the flour first to coat it , then in the egg and then I'm gonna put it into the punk bread crumbs , making sure to pat it down nicely to get all the bread crumbs stuck to it .

Once your chicken is all nice and breaded , let's fry them here .

I have about half an inch of oil heated to about 3 50 to 3 160 degrees .

Try not to go over 300 75 °F because having the oil too hot will burn your chicken before it cooks through and having it too low will give you a greasy chicken katsu .

But once it's hot enough , go ahead and throw in your chicken and cook it for about a minute or two before flipping it .

You wanna make sure that that's how it looks nicely golden brown before you flip it .

So when it looks like this , it is good and then cook the other side for another minute or two until that's how it's also golden brown .

And when both sides are nice and golden brown , go ahead and take it out and drain it on a paper towel and immediately Sprinkle it with some salt and that will help the salt stick to the chicken better .

And once the chicken is cool to touch , go ahead and take it and slice it up .

You can slice it as thick as thin as you want , but preferably go on the thicker side so that your chicken won't cool down too quick because cold chicken is not that great .

Unless you like cold chicken , then do what you want .

But now once it's sliced I'm gonna go ahead and plate it up .

So I have rice on one side of the bowl like this and curry on the other side .

And I'm just gonna put the chicken right in the middle and once it looks like this , it's time for the taste test .

Oh , I am so excited to eat this .

The smell of this right now is just , it smells really good from all the curry spices that's in that paste .

And then the fried chicken or the chicken katsu is looking crispy .

Let's try this .

So all right , here's some the mushroom and the carrots .

Cheers .

That curry sauce is so good .

Having that apple grated into the sauce just gives it a nice tart tangy fruits .

That kind of counterbalances the saltiness and the thickness of the curry .

And then the way I cook , I cook the carrots , it's perfectly cooked .

It's not overcooked , it's not mushy .

I guess you could say it still has a bite to it and let's try the potato real quick potato .

Mhm Also perfectly cooked .

Nice and creamy and of course the chicken I'm gonna go with my hands .

So use the curry as a sauce .

Cheers .

Mhm So you have the crispy chicken katsu with the savory curry sauce together .

It's just perfect and it creates like the best comfort food .

So if you like this recipe hit that like button , let me know how it goes in the comments below .

For more videos like this , hit the subscribe button or that one right there and for my previous video , hit that one right there and I'll catch you on the next one .

Thank you .

Bye .