Chicken Katsu is a super easy recipe that you can make while your curry is cooking and should definitely be started after the curry has already been put together so that they can be eaten together.
The katsu recipe is as follows.
2 eggs, beaten.
3 cups (more or less) of Panko bread crumbs (I like Sunluck, but Kikkoman will do in a pinch)
1 cup of flour
1 pound chicken thighs
1 cup of vegetable oil (You can use olive, but the color turns out better with vegetable or canola)
1/2 tsp of salt (your choice, but I like Kosher or sea salt)
1/2 tsp of pepper
Meat tenderizer, hammer, pan, whatever you have to flatten out your chicken thighs.
Wire cooling rack, or plate with paper towels. Rack is better because excess oil will drip out and your chicken will be crispier.
Tongs of some kind.
Get a frying pan out and put the oil in. Heat to medium (I like somewhere between 5 and 6 on my stove top). While that's heating, pound the hell out of your chicken so it's about 1/2 to 3/4 inch thick. This will ensure that it cooks all the way through. Next get three bowls and a plate out and put the panko (mixed with salt and pepper), beaten eggs and flour into individual bowls. Put the plate at the end of your assembly line. Take your beaten chicken and coat it with a thin coat of flour, then dip and coat completely in your beaten eggs. Finally, put the eggy chicken in the panko and flip it around until completely coated with panko crumbs
. From here, put it on a plate. Some people say you should let this rest for a while so that the panko will stick to your chicken when you cook it. I found that if you use tongs and are gentle, this isn't a problem. Once you've coated all of your chicken, *gently* place it in the oil. Using your fingers is better, but dangerous. Nothing really creative isn't a little dangerous, but use good sense :)
Once you have it in there, let it cook on one side for 5 minutes, or until golden brown on one side. Use your tongs or a fork to flip it once. Let it cook for another 5 minutes (or golden brown) on the other side. After golden brown on both sides, pull it out with your tongs and let sit on the rack for a minute or two while you serve up your curry rice (recipe below) and then place the katsu on top. Damn, I'm hungry now, but here's the curry rice recipe.
8 Medium sized potatoes (Peeled and cut into cubes)
8-9 large carrots (chopped)1 Carton of sliced Mushrooms (or slice them yourself)
(I also substitute Enoki mushrooms sometimes when I'm feeling sentimental)
1 pound of chicken breasts or thighs (cut into smallish pieces.)
1 large white or yellow onion (I like white) (diced)
1-2 tablespoons olive oil.
2 boxes of House Java Curry (Available at Uwajimaya)
1) In a large pot, boil the potatoes and carrots, skimming off the
starch that forms at the top occasionally.
2) Over medium heat, put a tablespoon of olive oil and onion together,
stirring occasionally until the onion starts to carmelize and become
clear.
3) If you're using mushrooms, add another tablespoon of oil and stir
un mushrooms, cook until they've softened a little.
4) stir in chicken with the onions/mushrooms and let cook halfway
(still pink on the edges, but mostly white)
By this time, the potatoes and carrots are probably starting to get
soft. If you can lift one out by poking it with a fork, they're
ready, if not, take your chicken/onion/mushroom combination off the
oven...you don't want the chicken to cook completely and seal out the
curry.
5) Stir in the chicken/onion/mushrooms with the potatoes and carrots
*gently*. Skim off excess oil and starch.
6) Add both boxes of house Java Curry and stir in *gently*. (It's
important to be gentle with this because you don't want to break up
the potatoes, which act as a thickener if they break up too much while
things are cooking together. The oil from the chicken will prevent
some of this, but you have to give it some time to let it happen. )
All you have to do from here is stir occasionally on medium to low
heat and let it cook down to a thicker consistency. Serve over rice
(I like Nishiki sushi rice or Botan washed 4 or 5 times to make it
sticky, but any rice will do).
That's it. Cook, eat and enjoy!
