Crispy baked panko hen with Japanese mayonnaise, Tonkatsu sauce and a crunchy sesame slaw. Chicken Katsu Curry from Gizzi Erskine’s Kitchen Magic. Coat the chicken breasts within the flour, then in the beaten egg, shaking off any excess, and press into the breadcrumbs to coat. Heat vegetable oil in a large frying pan over medium heat. Katsu is reserved for components which might be pounded or filleted skinny, like tonkatsu (ton=pork), chicken-katsu, beef katsu, and menchi-katsu (menchi, transliteration for minced, as in minced meat, a fried patty of ground meat).
Flip the warmth down to low and proceed to cook for 15 minutes, or until all the water has been absorbed. Oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Dip the chicken into the egg; let the surplus drip off, then flippantly press the rooster into the panko, coating all sides.
Put the remaining elements in a pan. First coat the rooster within the flour, then the egg, ending with the breadcrumbs. Heat the remaining 1 tablespoon oil within the pan over medium heat. Add the hen and fry over moderately high heat, turning as soon as, till golden and crispy, three minutes per facet.
Dredge the hen breast in flour, shake off the surplus after which dip into the egg tub. For the curry sauce: Warmth oil in medium non-stick saucepan, add onion and garlic and cook till softened. In a medium sauce pot, mix the rice and 1Â½ cups water. Repeat with the remaining hen and a pair of tablespoons oil.
Spoon the flour and curry powder into the pan and stir for a minute. 2. Place the tenders onto an oven tray and bake for 20 minutes or till hen is cooked by. On low warmth, melt the butter and add all the other base components till properly blended collectively.