The deep-fried Chicken fillet coated with Panko breadcrumbs is called ‘Chicken Katsu’ in Japanese. Pork version is, of course, the famous and popular ‘Tonkatsu’. ‘Tonkatsu Sauce’ is the most popular sauce to serve with ‘Chicken Katsu’. Today I served it with my ‘Curry Ketchup Sauce’. It was DELICIOUS!!!
500 to 600g Chicken Fillets *Breast fillets recommended
Salt and Pepper
Oil for frying
Curry Ketchup Sauce
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
1 tablespoon Oil
1 tablespoon Curry Powder
1/2 cup Water
1/4 cup Ketchup
1 to 2 tablespoons Worcestershire Sauce (Lea & Perrins)
1/4 teaspoon Salt *OR as required
1 pinch Ground Chilli *optional, only if more heat is needed
- To make the ‘Curry Ketchup Sauce’, heat Oil in a saucepan, cook Onion and Garlic over medium low heat until caramelised, or at least very soft. Add Curry Powder and stir for a minute.
- Then add Water, Ketchup and Worcestershire Sauce. Bring to the simmer and cook until required thickness is achieved. Season with Salt. Add Ground Chilli if more heat is needed.
- Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or something. *Note: If you use Thigh Fillets, you can’t slice and you don’t need to do so, but try to make them even thickness.
- Sprinkle some Salt and Pepper over, and coat with Flour. Then dip in beaten Egg, and finally coat with Panko Breadcrumbs.
- Heat oil to 170℃ and fry until golden and cooked through, place on a rack and drain the oil. Serve with the ‘Curry Ketchup Sauce’ and fresh salad.
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