Tender pieces of deep-fried boneless hen, this greatest-vendor is served with our piquant katsu sauce. Shredded coconuts are inclined to get burnt fairly easily underneath direct heat and then again hen breasts should be completely cooked by means of so it is a delicate balancing act that you’ll have to pay a bit extra attention to and take all parts into consideration.
The chicken katsu is nice to have in case you are feeling up for it and have the elements readily available, however this scrumptious stew can just as easily be loved without it. Whereas I’m not evaluating this katsu curry to the 3-in-1, it does have similar qualities: spicy curry sauce and crispy chicken all served with sticky rice.
What makes it stand out from other curries is that the meat is breaded and fried before having a luxurious silky curry sauce slathered all over it. I’ve used rooster here, however I’ve also eaten this made with juicy king prawns or with pork tenderloin, each equally delicious.
Frivolously salt hen then dip in eggs, then in flour, then in eggs, then in panko. Dip in egg, turning to coat and allowing excess to drip again into bowl, then coat with panko. Pan-fry over medium-high warmth until either side are golden brown then decrease the warmth to medium and proceed to cook for a couple of additional minutes till the hen is totally cooked through.
For those who weren’t accustomed to Japanese cuisine, you may not assume there’s something notably Japanese about katsu, a easy dish of breaded and fried cutlets. Add flour to the primary one, overwhelmed eggs to the second, and panko to the third.