i’m shocked as shit how well it turned out, lol. i’ve tried butterflying open chicken breasts before, breading and frying for things like chicken parm, but i never documented how i did it, so it’s always stressful, but i documented the whole thing this time. this came out crispy af.
butterflied, pounded flat, and breaded cutlets in the am, put in container separated by parchment paper in the fridge until just ready to fry
to fry: filled up a 12 inch stainless pan with 3 inch sides with 6 cups vegetable oil (oil was about an inch high in pan), Front burner Medium for 12 minutes untill reached 350 then one cutlet at a time for 3 minutes, out to rest on sheet pan with rack insert
Yeah, not that it’s a bad curry sauce recipe (I don’t think it’s a great one though - that’s pretty western butter chicken style curry, especially with keens powder and not a traditional garam masala), but that’s not going to taste like Japanese curry at all. You’re better off getting some java/Vermont/kokumaru brand curry roux cubes and just adding some finely diced pork, sauted onion, cubed potato and carrot, and chicken stock to it. The typical Japanese curry is about 2 cups of the curry sauce to that amount of chicken/rice. Also, get rid of the broccoli and instead go with some shredded cabbage.
Just one cookbook is a great resource for Japanese recipes, although your katsu could be improved with bigger flaked panko crumbs instead of the finer style breadcrumbs.
Looks perfect
i’m shocked as shit how well it turned out, lol. i’ve tried butterflying open chicken breasts before, breading and frying for things like chicken parm, but i never documented how i did it, so it’s always stressful, but i documented the whole thing this time. this came out crispy af.
Recipe? Pleeeeeeeease.
katsu : https://www.justonecookbook.com/chicken-katsu/
curry sauce (i used keens) : https://www.saucefanatic.com/easy-curry-sauce/#recipe
butterflied, pounded flat, and breaded cutlets in the am, put in container separated by parchment paper in the fridge until just ready to fry
to fry: filled up a 12 inch stainless pan with 3 inch sides with 6 cups vegetable oil (oil was about an inch high in pan), Front burner Medium for 12 minutes untill reached 350 then one cutlet at a time for 3 minutes, out to rest on sheet pan with rack insert
Thank you!!!
Yeah, not that it’s a bad curry sauce recipe (I don’t think it’s a great one though - that’s pretty western butter chicken style curry, especially with keens powder and not a traditional garam masala), but that’s not going to taste like Japanese curry at all. You’re better off getting some java/Vermont/kokumaru brand curry roux cubes and just adding some finely diced pork, sauted onion, cubed potato and carrot, and chicken stock to it. The typical Japanese curry is about 2 cups of the curry sauce to that amount of chicken/rice. Also, get rid of the broccoli and instead go with some shredded cabbage.
Just one cookbook is a great resource for Japanese recipes, although your katsu could be improved with bigger flaked panko crumbs instead of the finer style breadcrumbs.