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
I know I’m late to the party here but if you brine your chicken before crumbing it makes a world of difference.
Just use a 2.5% w/v brine, submerge for 4-12 hours any longer and it’ll ruin the chicken. Make sure to rinse the chicken off afterwards
Helps tenderize/break down the meat a little, season it and help it retain moisture so you get a beautiful crispy textured crumb and a soft juicy chicken interior
Alternatively can use buttermilk for the same effect but brining has a more neutral flavour
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.
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
I know I’m late to the party here but if you brine your chicken before crumbing it makes a world of difference.
Just use a 2.5% w/v brine, submerge for 4-12 hours any longer and it’ll ruin the chicken. Make sure to rinse the chicken off afterwards
Helps tenderize/break down the meat a little, season it and help it retain moisture so you get a beautiful crispy textured crumb and a soft juicy chicken interior
Alternatively can use buttermilk for the same effect but brining has a more neutral flavour
t. chef
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.
Thank you!!!